How do I describe these muffins? Light, fluffy, insanely moist – and best of all, the perfect healthy snack! These are hands-down the best muffins I’ve ever tasted.
I can say this without being boastful because this recipe belongs to my blogger friend, Regina of Leelalicious and the muffins were made by my new baking collaborator, Ayano!
Regina is my go-to for healthy baking and her new cookbook is so helpful in learning to cook with coconut flour. As you know, I’m not a baker but I certainly enjoy a healthy muffin, banana cake, and pancakes. All of these and more can be made with coconut flour that results in that light and fluffy texture that you won’t find with white flour. Loving it!
And all of this nutritious deliciousness was made possible by the beautiful lady you see below – Ayano! She has agreed to take on the job of baking for the blog and I couldn’t be more excited. We met at the market a few months ago in the produce section and started chatting away about possible salad ingredients. We soon discovered that we were neighbours and when I noticed a yummy banana bread on her Instagram feed, this partnership was born.
Ayano has two young children, a beautiful girl aged 4 months and a sweet little boy at 3 years of age. It wasn’t until she was married with children that she started to enjoy cooking and baking and paying attention to real food. She spends a lot of time reading about nutrition and finding the best, healthy way to satisfy her children’s cravings for sweets. This makes her perfect for her role with Simply Fresh Dinners!
Her first project is a fabulous success, don’t you think? I love that I get to be the taste tester! These muffins were also given the stamp of approval from her son and that’s good enough for me!
Ayano also made a chocolate avocado frosting for these that you can see in the first two photos that you’ll want to try. The recipe for it is in the notes section below. These were quick and easy to make and Ayano made the two minute walk to my house with the muffins safely tucked beneath the baby’s stroller, ha! We’re both so excited about future projects and with holiday season coming up, I know we’ll create some especially delicious, healthy alternatives.
What is your favourite treat to bake over the holidays? Share with me on Instagram so I can see what goes on in your kitchen! Simply hashtag #simplyfreshdinners to show off your creativity. Cheers!
(Note: I did not receive compensation for promotion of Leelalicious’ cookbook. I simply love it and wanted to share it!)
Zucchini Chocolate Chip Muffins (from Leelalicious.com)Print Recipe
- ½ cup (55g) coconut flour
- • ¼ cup (30g) tapioca flour
- • 1 tsp (7g) baking soda
- • ½ tsp (3g) salt
- or you can use ¾ cup / 95g muffin mix in place of the 4 ingredients above.
- • 1 tsp cinnamon
- • 4 eggs
- • ½ cup coconut oil, melted
- • ⅓ cup maple syrup
- • 1 tsp vanilla extract
- • 1 cup (150g) grated zucchini
- • ⅓ cup chocolate chips or nuts
Preheat the oven to 375° F. Grease or line a muffin pan.
2. In a bowl, whisk together coconut flour, tapioca flour,
baking soda, salt and cinnamon.
3. In another bowl, whisk together the wet ingredients
(eggs, coconut oil, maple syrup, and vanilla extract) until
smooth and combined.
4. Add the flour mix to the wet mixture and stir until all
lumps are gone. (Alternatively, you can also blend all
ingredients in a food processor or blender.)
5. Fold grated zucchini and chocolate chips into the batter
by hand; set some chocolate chips aside for topping.
6. Divide batter into 12 muffin cavities and top each with
chocolate chips. Bake for 17-20 minutes until a toothpick
inserted in the center comes out clean.
7. Allow muffins to cool in pan for 10 minutes, then transfer
to a wire rack to cool completely. Store covered.
Chocolate Avocado Frosting is 1 mashed avocado, 6 teaspoons of maple syrup and 1/4 cup cacao powder. Mix well.