Dairy-free, egg-free, nut-free delicious muffins.
A favorite at our house for years and will be at yours, too.
Great way to sneak veggies for toddlers and kids. See recipe below!
Zucchini season means dairy-free and egg-free Zucchini Chocolate Chip Muffins!
These make a great treat for breakfast or afternoon snack.
For this recipe, just use my Zucchini Bread Recipe.
Sometimes food is more fun in a muffin, with chocolate chips and sugar sprinkles on top!
PS: You don’t need to wring out the shredded zucchini for this recipe. Easy peasy!
ZUCCHINI CHOCOLATE CHIP MUFFINS
Preheat oven to 350 degrees
Makes 12 muffins
ZUCCHINI CHOCOLATE CHIP MUFFIN INGREDIENTS
1.5 c. all purpose flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. sea salt
1 egg or 3 Tbs. applesauce
1 c. shredded zucchini
3/4 c. sugar
1/4 c. oil
1/2 c. dairy-free chocolate chips
raw sugar for topping
HOW TO MAKE ZUCCHINI CHOCOLATE CHIP MUFFINS
Prepare muffin tin with grease or wrappers or use my favorite non-stick muffin pan (affiliate)
In a medium bowl, mix together the flour, powder, baking soda, cinnamon, and salt. Make a well in the center.
In small bowl, mix the egg or applesauce, zucchini, sugar, and oil.
Pour the wet mixture into the well of the dry mixture and mix just until incorporated together.
Gently toss in the chocolate chips.
Spoon the mixture into your muffin wells.
Sprinkle the batter with chunky raw sugar. (optional)
Bake 20-25 minutes or until a wooden toothpick comes out clean. Don’t over bake.
Cool on a wire rack.
Store in an airtight container.
The flavors will meld better on the second day, but who can really wait that long?
Enjoy these dairy-free and egg-free zucchini muffins warm with dairy-free butter.