Gluten Free Chocolate Chip Zucchini and Sweet Potato Muffins

2 cups gluten free flour blend flour of choice (you could sub for another flour of choice)

1/2 cup of unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sweetener of choice (I used a combination of coconut sugar and honey)

2 eggs

1 teaspoon vanilla

1/3 cup oil of choice (I used coconut)

1/2 cup of grated zucchini

1 baked sweet potato (skins off). Or pumpkin.

1 cup milk of choice

1/3 cup chocolate chips (save a few to put on the top)

Preheat oven to 400°, and fill muffin cups with liners.
Combine wet ingredients including zucchini and sweet potato, sugar, oil, eggs, milk, vanilla. Mash and mix well.
Combine dry ingredients––flour, almond flour, cocoa powder, baking soda, salt, and sugar––in a mixing bowl. Whisk well.
Add the wet ingredients into the dry and mix well.
Fold in the chocolate chips.
Spoon the batter into the muffin cups.
Add a few extra chocolate chips to the tops.
Bake for 20-25 minutes. Delicious!

Comments