
Meanwhile, with this colder weather I’ve been a baking fiend and my family is fully taking advantage of this, loading themselves up with gluten free goodies.
Zucchini Chocolate Chip Muffins
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¼ cup grapeseed oil
- ¼ cup honey
- 1 ½ cups grated zucchini (do not pack down when measuring)
- ½ cup chocolate chunks
Instructions
- In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
- In a large bowl, combine eggs, oil, honey and zucchini
- Mix dry ingredients into wet thoroughly
- Stir in chocolate chips
- Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
- Spoon approximately 1 tablespoon of batter into each muffin tin
- Bake at 350° for 18-22 minutes
- Cool and serve
Last night I had a fabulous time teaching at the Culinary School of the Rockies. My next class is on October 28th at Bauman College, right here in the heart of Boulder.
My busy week started off with a super fun interview Monday on 9 News‘ Colorado and Company television program, during which we discussed my high protein gluten free cookbook and ate lots of treats that I brought to the show.
The busy week continues this Sunday as I will be appearing at the ADA conference in Denver. For more information please see my book tour page.
In Freebie news, the winner of last weeks Friday Freebie (book by Robyn O’Brien), The Unhealthy Truth isDanielle! Congratulations.
This weeks Friday Freebie is for a box of Kroeger Herb’s Female Tea and a bottle of their Female Balance™ Herbal Supplement. Leave a comment below by Wednesday, October 21st for your chance to win.
UPDATE: This giveaway is now over. The winner of the Kroeger Herb’s was Michelle. Thanks to everyone who participated!
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