Gluten Free Zucchini Cacao Muffins
My inbox has been overflowing with love and requests for this recipe, so I’m excited to finally share my much-anticipated Gluten-Free Zucchini Banana Cacao Muff
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shaynaskitchen.com.
Cooking tools:
- Oven
- Muffin tin
- Mixing bowl
- Whisk
- Spatula
- Grater
- Measuring cup
- Measuring spoon
- Toothpick
- Cooling rack
- Chef's knife
- Cutting board
- Fork
- Paper towel
- Muffin liner
Ingredients
- 1 cup almond flour
- 1/2 cup teff flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup raw cocoa powder
- 1/2 tsp cinnamon
- 1/4 cup coconut sugar (can use up to 1/3 cup for sweeter muffins)
- 1/2 cup zucchini, shredded
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 2 tbsp coconut oil, or olive oil melted and cooled
- 1 organic dark chocolate bar, chopped into pieces
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