Recipe: Zucchini Chocolate Chip Mini Muffins (GlutenFree, DairyFree)

I found a great blog not too long ago called Elanas Pantry - http://www.elanaspantry.com/

She is a gluten free guru to say the least. She has one book on cupcakes and another on cooking with almond flour.

(photo courtesy of elanaspantry.com)

What I really like about her blog is the information she shares. In the pull down menu across the top with a catagory just for ingredients where she shares the expertise she has in her decades of cooking gluten free. I tried her recipe for Zucchini Chocolate chip Mini Muffins. Wow, what a find. Not only are they so incredibly light and tasty, they also ave NO processed sugar in them. I have tried them a few times and found that "egg replacer" does not yield a great finished product.

(Sorry to those allergic to eggs, maybe I'll try flax as an egg replacer and see what happens).

Zucchini Chocolate Chip Mini-Muffins (recipe courtesy of elanaspantry.com)

Ingredients:

 ¼ cup coconut flour

¼ teaspoon celtic sea salt

¼ teaspoon baking soda

1 teaspoon cinnamon

2 eggs

¼ cup grapeseed oil

¼ cup agave nectar

1 ½ cups grated zucchini (do not pack down when measuring)

½ cup dark chocolate chips

Directions:

1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
2. In a large bowl, combine eggs, oil, agave and zucchini
3. Mix dry ingredients into wet thoroughly
4. Stir in chocolate chips
5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
6. Spoon approximately 1 tablespoon of batter into each muffin tin
7. Bake at 350° for 18-22 minutes
8. Cool and serve

Do yourself a favor and check out this and other great recipes at Elana's blog!