Healthy Kid Snacks: Chocolate Zucchini Muffins {Gluten Free & Sugar Free}

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GlutenFree SugarFree Chocolate Zucchini Muffins

These are quick and easy and a big hit with the kids. My kids don’t generally eat gluten free, but I do, so when I find something they love that I can eat, too, it’s a keeper.  And, these muffins truly taste like cupcakes. I don’t even miss the frosting—the mini chocolate chips add a gooeyness that put these over the top. 

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This recipe uses Pamela’s Ultimate Baking and Pancake Mix (gluten free).  This has become a staple in my pantry since I started eating gluten free, almost three years ago. I have it on my Amazon Subscribe and Save, which works out to about $15.40 per 4-pound bag (bought in packs of 3). I use it to make pancakes, waffles, biscuits, cookies, muffins, and more, all of which my kids love and don’t even realize are gluten free.

I’ve also used melted coconut oil in place of the grape seed oil in this recipe. That gives the muffins a rich, coconut flavor vs. the cupcake flavor of the muffins made with the grape seed oil. Both are delicious! Perfect for Tea Time Poetry Tuesday or anytime.  

Chocolate Zucchini Muffins
Yields 12
Gluten free, sugar free and oh-so-yummy muffins that are a quick and healthy snack. They taste as good as a cupcake but don't need the frosting.
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Ingredients
  1. 2.5 cups Pamela's Ultimate Pancake and Baking Mix (gluten free)
  2. 1/3 cup unsweetened cocoa powder
  3. 1/2 tsp salt
  4. 1/3 cup honey
  5. 1/3 cup agave syrup
  6. 2 eggs
  7. 1 tsp vanilla extract
  8. 1/2 cup grape seed oil
  9. 1.5 cups shredded zucchini, with water squeezed out
  10. 1/3 cup mini chocolate chips (gluten free, sweetened without processed sugar)
Instructions
  1. Preheat oven to 350 degrees F. Place muffin liners in a muffin pan.
  2. Blend the Pamela's Baking Mix, cocoa powder and salt in a bowl and set aside.
  3. In a separate bowl, combine honey, agave, eggs, vanilla extract, grape seed oil and zucchini. Blend well.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Fold in the mini chocolate chips.
  6. Fill each muffin liner about 3/4 full.
  7. Bake 20 to 25 minutes. Test with toothpick, which should come out clean.
  8. Cool in pan 5 minutes, then on a cooling rack for 5 more minutes.
Notes
  1. Adapted from blog.freepeople.com
Creekside Learning http://creeksidelearning.com/
Chocolate Zucchini Muffins: Gluten Free, Sugar FreeFollow my Gluten free/Grain free/Sugar free/Whole foods Pin board

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