Raspberry Chocolate Chip Zucchini Muffins

These muffins are gluten free, dairy free, and full of flavor! I can’t even tell you how delicious these muffins are! I am in love… 🙂

2 1/2 cups zucchini, grated (about 2-3 zucchini)
1 cup apple, grated (about 1 lg apple)
1/2 cup raw honey
1/4 cup sunflower oil
2 eggs
2 tsp pure vanilla extract
2 cups buckwheat flour
2 tsp baking soda
2 1/2 tsp cinnamon
1/2 tsp salt
1 cup frozen raspberries
1 cup dark chocolate chips

Preheat oven to 350 degrees.

Grate zucchini and apple and set aside. In large mixing bowl, combine honey, oil, eggs, and vanilla, mixing well. Add flour, baking soda, cinnamon, and salt and mix well. Next add grated zucchini and apple and mix gently, then add raspberries and chocolate chips and mix gently until evenly distributed.

Grease muffin pan with sunflower oil, or line with muffin cups. Fill each about 3/4 full and bake for 20 minutes, or until knife come out clean. Let cool for a few minutes. To remove muffins from pan, slide a knife around each muffin and then gently pry each away from the sides. Place plate or rack over pan and flip over, gently shaking pan if needed. Allow to cool before storing.

Makes about 22-24 muffins.




One response

  1. Pingback: Cappuccino Muffins with dark chocolate chips | Snap, Sizzle & Cook

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