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

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

Step 1

Heat your oven to 350°F (175°C) and lightly spray a muffin tin so the muffins don’t stick. In a small bowl, mix together the almond flour, coconut flour, chocolate chips, baking soda, salt, cinnamon, and nutmeg.

Step 2

In a bigger bowl, beat the eggs until they’re light and frothy. Then add the brown sugar, almond oil, maple syrup, orange zest, and vanilla extract, mixing everything well. Stir in the shredded zucchini, and 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 muffin cups, then pop them in the oven for about 20 to 22 minutes. They’re done when a toothpick poked into the center comes out clean. Let them cool for a few minutes while you make the glaze.

Step 4

For the glaze, whisk together the confectioners’ sugar, orange juice, and more orange zest until smooth and glossy. Drizzle this over the warm muffins, let it set for a few minutes, then transfer the muffins to a wire rack to cool completely. Enjoy!