Best 2 Dairy And Gluten Free Zucchini Orange Chocolate Chip Muffins Recipes

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DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS



Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins image

My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.

Provided by queendiva1

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 47m

Yield 12

Number Of Ingredients 19

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
⅓ cup brown sugar
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
1 ⅓ cups gluten-free confectioners' sugar, sifted
¼ cup fresh orange juice
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
  • 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.
  • Divide batter among prepared muffin cups.
  • 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.
  • 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.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS



Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins image

My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.

Provided by queendiva1

Categories     Zucchini Bread

Time 47m

Yield 12

Number Of Ingredients 19

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
⅓ cup brown sugar
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
1 ⅓ cups gluten-free confectioners' sugar, sifted
¼ cup fresh orange juice
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
  • 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.
  • Divide batter among prepared muffin cups.
  • 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.
  • 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.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g

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