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Zucchini Breakfast Muffins

These GLUTEN FREE muffins are the perfect HEALTHY breakfast option for when you're in a hurry or just when you need something delicious and guilt free to enjoy. They're one of our favorite weekly bakes that we like to have on hand all the time.
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Servings 12 muffins

Ingredients
  

  • 1 cup grated/shredded zucchini about 2 large zucchinis
  • 1 ½ cups brown rice flour sub oat flour
  • ⅓ cup fine almond flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons flaxseed meal
  • ¾ cup mashed ripe banana about 1 large banana
  • 1 large egg room temperature
  • ¼ cup almond milk or any milk
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350° F and line or grease 12 muffin tins. Set aside.
  • Place the shredded zucchini in a paper towel and squeeze out all excess water.
  • In a mixing bowl, combine the dry ingredients (brown rice flour, almond flour, baking powder, baking soda, salt, cinnamon, flaxseed).
  • In a second bowl, combine the wet ingredients (mashed banana, zucchini, egg, milk, maple syrup, vanilla extract).
  • Combine the dry ingredients to the bowl with the wet. Once fully combined, fold in the chocolate chips.
  • Use an ice cream scoop to scoop the batter into the prepared muffin tin, filling ⅔ – ¾ of the way full.
  • Bake for 18-22 minutes until the center comes out clean with a toothpick.
  • Once the muffins have cooled in the pan for about 5 minutes, transfer to a wire rack to finish cooling.
  • Store in an airtight container in the fridge for up to 5 days or freeze for a few weeks.