SNACK | HEALTHY GLUTEN FREE ZUCCHINI MUFFINS WITH APPLESAUCE

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Just wanted to let you know that these FLUFFY healthy gluten free zucchini muffins with applesauce are sponsored by my friends over at Enjoy Life Foods!

These dairy free Zucchini Muffins are fluffy and sugar free! Sweetened with dates, studded with chocolate chips and so tasty!

These Healthy Gluten Free Zucchini Muffins with Applesauce are fluffy and sugar free! Sweetened with dates, studded with chocolate chips and so tasty!

 Course Breakfast

 Cuisine American

 Keyword dairy free recipes, gluten free recipes, muffin recipes, Zucchini recipes

 Prep Time 10 minutes

 Cook Time 20 minutes

 Servings 7 Muffins

 Calories 168 kcal

 Author Food Lovers

Ingredients

• 3/4 Cup Deglet Noor Dates, halved and packed (140g)
• 1/2 Cup Zucchini, Grated
• 1/4 Cup Unsweetened apple sauce
• 1/4 Cup Unsweetened vanilla almond milk
• 1 tsp Vanilla
• 1 Egg*
• 1 Cup Oat Flour (103g)**
• 1 tsp Cinnamon
• 1 tsp Baking powder
• 1/4 tsp Salt
• 3 Tbsp Enjoy Life Foods Mini Chocolate Chips

Instructions

1. Preheat your oven to 400 degrees and spray a muffin pan with cooking spray.
2. Place the dates into a microwave safe bowl and microwave until just warm, about 30 seconds. Place them into a large food processor (mine is 10 cups) along with the zucchini, applesauce, almond milk, vanilla and egg. Blend until combined, stopping to scrape the sides down as needed. There will be tiny pieces of dates visible in the mixture, this is fine!
3. Combine the remaining ingredients, excluding the chocolate chips, in a medium bowl. Add in the zucchini mixture and stir until well mixed. Finally, stir in the chocolate chips.
4. Fill 7 muffin cavities just over 1/2 of the way full (I like to use an ice cream scoop for nice, domed tops!) and bake until browned and a toothpick inserted in the center comes out clean, about 20-22 minutes.
5. Let cool in the pan for 30 minutes. Then, run a sharp knife around the outside and remove the muffins to a cooling rack to cool completely.
6. DEVOUR!

Recipe Notes

*If you don't want to use the egg, you can mix 1 Tbsp avocado oil, 2 Tbsp water and 2 tsp baking powder, and then get rid of the baking powder in the dry ingredients. However, you will then only get 6 muffins and the nutritional info will change. The texture of these is not near as good as the egg version, but the taste is the same.

** Please make sure to measure your flour correctly  (or just weigh it) to ensure results

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