I’m slowly making the switch over to fall. Out with the flip flops, in with the boots. Out with the reruns, and in with the new TV show lineup. Out with the iced coffee, in with the pumpkin chai lattes. Out with the grilled food and in with the apples, pumpkins, and butternut squash.
But first, I need to give summer a proper goodbye by using some of this end-of-summer produce that’s been lingering at the farmer’s markets lately. Totally talking about those ginormous $1 zucchinis bigger than baseball bats. I snatched a couple for these Chocolate Chip Raspberry Zucchini Muffins and an upcoming casserole (hotdish for my MN peeps) with fresh corn and tomatoes.
But these muffins, they’re the perfect crossover snack. We’re honoring summer with the zucchini and raspberries, but served warm with a cup of coffee on a cool September morning, these muffins will have you basking in all the glory of fall. And I’m speaking from experience here. My mom made a version of these muffins over Labor Day weekend and I got all the cozy fall cabin feels. I rolled out of bed in my oversized college sweatshirt and yoga pants with the bedroom window cracked open letting in the crisp North Shore air as the smell of freshly baked muffins streamed in from the kitchen.
One bite of the muffin was all I needed to confirm that I’d be recreating them using my latest foodie obsession, coconut flour(<– affiliate link). These muffins come together in flash too. No need for any hand mixers or fancy tools. A fork will do for mixing. The most difficult part is grating the zucchini, which takes all of 15 seconds.
High five for an easy, healthy (and vegan, gluten free, paleo) treat that’s a perfect addition to your breakfast table or a quick snack. I’ve been popping them all week for a mid day pick-me-up.
- ½ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs (flax eggs work too, but texture will be softer)
- ⅓ cup milk (I used So Delicious Unsweetened Coconut Milk)
- 1 tablespoon maple syrup
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 2 cups shredded zucchini
- ¼ cup dark chocolate chips (I used a 70% cacao, vegan type)
- 24 raspberries (or about 1 cup)
- Preheat the oven to 350 degrees.
- In a bowl, combine the coconut flour, baking powder, cinnamon and salt.
- In another bowl, combine the eggs, milk, maple syrup, almond extract, vanilla extract and zucchini.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Stir in the dark chocolate chunks to the batter.
- Pour the batter evenly into a 12-cup muffin pan.
- Place 2 raspberries on each muffin top, slightly pressing them into the batter.
- Bake the muffins for 25-30 minutes. Check the muffins at 25 minutes by inserting a toothpick. Bake for another 3-5 minutes if needed.
Serving size: 1 muffin
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 63 Fat: 2.6g Carb: 7.9g Fiber: 2.6g Protein: 2.6g Sugar 3.6g Sodium: 79mg