Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins
Description
Fresh orange zest perfectly complements these chocolate chip zucchini muffins free of dairy and gluten and topped with a sweet glaze.
Ingredients
•
cooking spray
•
1 1/2 cups almond flour
•
1 cup dairy-free and gluten-free chocolate chips
•
1/4 cup coconut flour
•
3/4 teaspoon baking soda
•
1/2 teaspoon sea salt
•
1/2 teaspoon ground cinnamon
•
1/4 teaspoon ground nutmeg
•
3 eggs
•
1/3 cup brown sugar
•
1/4 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
•
1 1/3 cups gluten-free confectioners' sugar, sifted
•
1/4 cup fresh orange juice
•
1 teaspoon grated orange zest
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2
Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3
Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4
Divide batter among prepared muffin cups.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6
Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.