My garden is exploding with zucchinis! I make these muffins as a healthy summer breakfast, snack, or dessert. Thanks to the ground flaxseeds, they are packed with fiber and essential fats. I use a combination of oat flour and almond flour, making them gluten-free and packed with protein.

I add mini chocolate chips to 1/2 the batch for my girls. This is a great recipe to sneak in more veggies in your kids’ diet. See notes below if you have a picky eater that won’t want to see green flecks of zucchini in the muffins. Deceptively delicious!

Ingredients:

• 1/3 cup melted coconut oil
• 3 eggs
• 1/3 cup unsweetened applesauce
• 1/3 cup honey or maple syrup
• 2 tsps vanilla extract
• 1 cup oat flour (simply process gluten-free oats in a food processor)
• 1 cup almond flour
• 1/4 cup ground flaxseeds
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups grated zucchini
• 1/3 cup mini chocolate chips (optional)

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, whisk together coconut oil, eggs, applesauce, honey/maple syrup, and vanilla extract.
3. Add the almond flour, oat flour, baking soda, flax, salt, and zucchini. Stir until well combined.
4. If using, fold in the chocolate chips.
5. Pour the batter into a greased muffin pan.
6. Bake for 35-40 minutes or until fork comes out clean in the middle.

NOTES:

If you have a picky eater in your household, puree the zucchini in a food processor (rather than grate it). And add 1/4 cup raw cacao powder to the batch. Therefore, your kiddo won’t see any green flecks in the muffin. It’s a win-win: Your child will be happy to eat a double chocolate chip muffin and you will be happy to get some nutrient-dense zucchini into your child!