Gluten Free Zucchini Cacao Muffins

My inbox has been overflowing with love and requests for this recipe, so I’m excited to finally share my much-anticipated Gluten-Free Zucchini Banana Cacao Muffins with you. These are perfect for those moments when you’re craving a little sweetness or for my girlies when it’s that special time of the month. I just know you’ll savor these comforting muffins, especially as the days grow colder. I can’t wait for you to enjoy every nourishing bite!

Here’s what you’ll need:

– 1 cup almond flour
– 1/2 cup teff flour
– 1 tsp baking soda
– 1 tsp salt
– 1/4 cup raw cocoa powder
– ½ tsp cinnamon
– ¼ cup coconut sugar (can use up to 1/3 cup for sweeter muffins)
– 1/2 cup zucchini, shredded
– 2 medium ripe bananas, mashed
– 2 large eggs
– 1 tsp apple cider vinegar
– 2 tsp vanilla extract
– 2 tbsp coconut oil, or olive oil melted and cooled
– 1 organic dark chocolate bar, chopped into pieces.

Step-by-step:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. In a medium bowl, whisk together all the dry ingredients: almond flour, teff flour, baking soda, salt, cacao powder, cinnamon, and coconut sugar.
3. In a separate large bowl, combine the shredded zucchini, mashed bananas, eggs, apple cider vinegar, vanilla extract, and melted coconut oil or olive oil. Mix well.
4. Slowly fold the dry ingredients into the wet mixture, stirring just until everything is combined and the batter is moistened.
5. Scoop the batter into the greased muffin tin, filling each well about 3/4 full. Sprinkle the chopped dark chocolate pieces on top.
6. Bake for 16-20 minutes, or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool on a wire rack before indulging in their deliciousness.

Enjoy these nutrient-packed, wholesome muffins that nourish your body and satisfy your sweet tooth 🤎