Zucchini Orange Muffins with Chocolate Chips, Dairy and Gluten-Free

Ingredients

• cooking spray
• 1 ½ cups almond flour
• 1 cup dairy-free and gluten-free chocolate chips
• ¼ cup coconut flour
• ¾ teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 eggs
• ¼ cup almond oil
• 2 tablespoons maple syrup
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, patted dry
• 1 tablespoon unsweetened almond milk (Optional)
• Glaze:
• 1 ⅓ cups gluten-free confectioners' sugar, sifted
• ¼ cup fresh orange juice
• 1 teaspoon grated orange zest

Step 1

Heat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray. In a small bowl, combine the almond flour, coconut flour, chocolate chips, baking soda, salt, cinnamon, and nutmeg.

Step 2

In a larger bowl, beat the eggs with an electric mixer until they’re light and frothy. Add the brown sugar, almond oil, maple syrup, orange zest, and vanilla extract, mixing everything together well. Stir in the grated zucchini, then gently fold in the dry ingredients until just combined. If the batter feels too thick, add a splash of almond milk to loosen it up.

Step 3

Spoon the batter evenly into your prepared muffin cups and pop them in the oven. Bake for about 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once they’re out, let the muffins sit for a couple of minutes.

Step 4

While they cool slightly, mix together the confectioners’ sugar, orange juice, and more orange zest. Beat this with your mixer until it’s smooth and glossy. Drizzle the glaze over the warm muffins and let it set for about 5 minutes before moving them to a wire rack to cool completely.