No thank you! I thought the handy dandy oats to oat flour ration conversion chart in the book was a fabulous idea. Also, another note on this recipe: I used black cocoa.. You know I worry like a mom about you. I’m dairy and soy free right now due to me breast feeding my allergic daughter. Otherwise delicious! I melted the coconut oil on the stove…and noticed it still there after I put the muffins in the oven. Can I substitute whole milk plain Greek yogurt for the almond butter with similar results? I love that you can’t taste the zucchini but you feel somewhat healthy eating there LOL…kind of like carrot cake I suppose. A huge thank you to Juli for sharing Her corner of the internet with me today! Your trust in me is appreciated. They make clean up a dream, and the muffins just pop out. Periodically stop and scrape down the sides of your blender, if necessary. My girls are gobbling them up now, and I plan to make another batch today (to use the oil & leftover zucchini we still have). Okay! Using an ice-cream scoop, fill the muffin tin with batter. I bought your cookbook, and I have marked every page Thanks for sharing on your blog too. Do you know the full nutritional breakdown of one of these? I was so excited to make these today and went to the store to buy all the ingredients (just moved out of state and had nothing!). I am wondering though, if I just wanted zucchini flavored muffins without the banana could I use applesauce in place of the mashed banana? Bake on 350F for 65-70 minutes until a knife when inserted comes out clean. If you don’t have a large muffin tin, it’s okay! Can the almond flour be substituted with oat flour? *Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. Can’t thank you enough! I can’t wait to try these muffins! Gluten free and made with wholesome … This isn’t a necessary step for all the recipes in the book, but I’ve found that bananas release extra liquid when they’re pulverized, which ends up making the batter a little wetter than it should be when combined with zucchini. Huge. I am so stoked to be here today sharing a favorite paleo recipe with you all! Perfectly sweet and moist. Do you think it would work to substitute honey for sugar-free syrup? It’s great for baking! Thank you for the recipe! He probably wont notice the difference. They are good but my husband didn’t like how moist they got. Is there a difference? I think I’m ready for zucchini muffins for sure, but only if chocolate is involved. Required fields are marked *. Add baking powder, cinnamon, baking soda and salt; pulse once or twice to blend. but brittanyangell.com is a great place to look for egg free recipes. Big. These muffins are free of refined sugar, relying on mashed ripe banana, pure maple syrup and medjool dates for sweetness. Instructions. First of all, let me introduce myself, so you aren’t just eating food made by a stranger;) I am Kaylie, the founder of, . 40 carbs? Grease a regular size muffin pan with cooking spray, set aside. made more than 12, made 15 but i’m not complaining! Love the zucchini hidden in them too. Thanks for sharing:). . Thank you! Mix in grated zucchini, vanilla extract and maple syrup. no complaining needed! Add all of the remaining ingredients except for the bananas and zucchini, and process on high until the batter becomes smooth and creamy, about 30 seconds. Sprinkle chocolate chips over the top of the muffins. They smell and look great! I made regular sized muffins and they did take a while to bake. Your email address will not be published. Next time I’ll make them I’ll try to remember and then maybe my son will eat them too! More about Amanda →, Copyright © 2020 . Skip the honey. They look awesome! Juli, do you use virgin coconut oil or refined coconut oil for baking? And you sort of out did yourself here because like all of your recipes, you don’t even think twice about them being healthy! Day 87 of nothing but PaleOMG recipes, and my boyfriend has yet to notice all of my healthy substitutions. ★☆ Yes, these aren’t grain-free. I used stand mixer instead of blender and the turned out great. My husband insists on calling them “chocolate cupcakes” because he says they’re too delicious to have such a healthy-sounding name ???? I know, I know. Bananas, cocoa powder, zucchini, and chocolate are the key ingredients in this flourless double chocolate chip paleo muffin recipe. Also I recommend Polish pottery because nothing sticks to those babies. I know chickpeas aren’t paleo, but from time to time I really am desperate for an egg sub. P.S. I want to make them ASAP! I made regular size, I just checked them after 15 min, they were done at about 18 min. Ack! And a really bad dancer. * I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink. I live off of brussel sprouts, kale chips, and almond butter. Have you made any carrot cake style muffins? I am 20 years old and I love baking without grains! I’m a sucker for zucchini in baked goods…. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. I’m so glad you like them! I'm Amanda - health coach, cookbook author, recipe developer, photographer, makeup junkie, and the blogger behind Running with Spoons - a blog dedicated to proving that healthy snacking doesn't have to be tasteless or boring, one delicious recipe at a time. Fill each muffin cavity about ¾ full with the muffin … If I bake these in a mini muffin baking liner would I leave these in the oven for the same amount of time? Bake for about 20 minutes. These muffins are everything a muffin should be. Got home and started baking, only to realize I bought an English cucumber instead???? First of all, let me introduce myself, so you aren’t just eating food made by a stranger;) I am Kaylie, the founder of paleoglutenfree.com. Thanks! Saving to try! and i don’t care enough about baked goods to try to make them without eggs. Thanks for bringing us another homerun recipe!!! You can also find me on my website: paleoglutenfree.com. I just did the nutritional breakdown for these muffins. So no zucchini in mine and I used butter instead of coconut oil (picky bf who hates anything coconut). So let’s talk about the process of making flourless muffins in a blender, since I’ve had a decent amount of questions about it and never really went into any detail. These muffins are everything a muffin should be. Now you have oat flour, right? As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months. Basically, making healthy food look and taste good is my, . well these are 5 bakery style muffins, meaning they are larger than most. I’ve made your flourless muffins many times before and they always turn out fantastic! Looking for a healthy muffin recipe? Preheat oven to 400 degrees. ). HI Amanda!!! And if you are making them, who is counting carbs anyway? i honestly just use whatever i have on hand! Preheat the oven to 400 degrees and line (12) standard muffin cups with paper liners. Would you be willing to share your recipe? Made these tonight using 3 bananas, 3 eggs, a teaspoon of cinnamon and no honey. And if so what would the ratio be? Breakfast perfection! I made these today and added walnuts. just made them and no listing for the chocolate chips…. can’t wait to make these!! P.S. The final product tasted AMAZING…but it was very wet and mushy, very water-logged. I actually split the blending process into 2 stages this time around  – first come the dry ingredients to make sure the oats get fully broken down into a fine flour, and then come all the wet ingredients to make the final batter. A little protein. Oh my gosh I can’t believe I forgot to put those in the recipe card! These look so good! on the Foodie Pro Theme. I SO NEEDED THESE even if they have 40 carbs . Mix until well combined and then gently stir in chocolate chips. Your guest blogger looks like Nina Agdal! I just found your recipe and blog. Then add in the grated zucchini and combine. These gluten free zucchini muffins come together in about 10 minutes in one bowl, so it doesn’t get much easier! I’m a food hoarder. I’ve done my “due diligence” (thanks Google) and now know the difference between the two but I’m still a little unsure what the actual effect is on the finished product. I made them yesterday and are my new favorite. Start checking them at 10 and just make sure the tops aren’t getting -too- brown. Thanksgiving Vanilla Bean Caramel Apple Cider Sparkling Cocktail. I only recommend products I personally use and believe will add value to my readers. Can’t wait to try them. Hi there, these look great. Line a large muffin tin with parchment paper liners. It’s not mentioned in the ingredients..? Next time I’ll add a little extra coconut flour to absorb some of the moisture. Divide the batter evenly between the muffin cups and bake for 15-20 minutes until a toothpick inserted into the center comes out clean.

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