Tag Archives: maple syrup

Gluten Free Chocolate Zucchini Muffins Recipe

Gluten Free Zucchini MuffinsIt’s zucchini season! Since I had a small mountain of zucchini hanging out in my produce drawer, I decided to do some baking. The result was these healthfully indulgent double chocolate zucchini muffins.GF Chocolate Zucchini MuffinMade with gluten free oat flour, coconut oil, pure maple syrup, cocoa and dark chocolate chips, these gluten free chocolate zucchini muffins are super moist and have intense chocolate flavor.

Gluten Free Chocolate Zucchini Muffin Recipe
1 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1/3 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup pure maple syrup
1/3 cup melted virgin coconut oil
1 cup finely shredded zucchini
1/2 teaspoon pure vanilla
1/2 cup gluten free dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix oat flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In a medium bowl mix eggs, maple syrup, coconut oil, zucchini and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

Tip: The muffins can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.Oat Flour Chocolate Zucchini MuffinMore oat flour recipes:
Oat Flour Chocolate Chip Cookies
Oat Flour Peanut Butter Cookies
Oat Flour Oatmeal Chocolate Chip Cookies
Oat Flour Chocolate Banana Muffins

Coconut Almond Granola Recipe

Coconut Almond GranolaHomemade granola is the best granola because you can load it up with the good stuff. I love this easy granola recipe because it’s packed with crunchy almonds and toasted coconut. It’s time to say goodbye wimpy granola!

To make the granola, mix oats, almonds and coconut flakes with pure maple syrup and virgin coconut oil. Bake the mixture until browned and crisped. Serve it with a splash of homemade almond milk or try it sprinkled over a yogurt breakfast bowl.

Coconut Almond Granola Recipe
2 cups old-fashioned rolled oats (gluten-free, if needed)
2 cups organic unsweetened coconut flakes
1 cup raw almonds, coarsely chopped
1/4 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1/8 teaspoon kosher salt or fine sea salt

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, combine oats, coconut flakes and almonds. Drizzle with maple syrup and coconut oil; stir well.

Spread oat mixture in prepared baking sheet; sprinkle with salt. Bake 15 minutes; stir well. Bake 15 minutes more; stir well. Bake 5 to 15 minutes more or until the mixture is toasted and the coconut has browned, stirring every 5 minutes. Cool completely and store in an airtight container.

Makes about 5 cups
Easy Homemade Granola
You might also like:
Chocolate Peanut Butter Granola
Pumpkin Chocolate Chunk Granola
Honey and Dark Chocolate Granola from Bourbon and Honey
Chocolate Hazelnut Granola from Eating Clean Recipes

Chocolate Peanut Butter Granola Recipe

Peanut Butter Chocolate Granola Sweet and salty and crunchy and nutty, this granola has it all. It’s made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven. The finishing touch is a sprinkling of chocolate chips. Once the chocolate melts it is stirred into the warm granola, creating a clumpy, chocolatey, peanut buttery mess of goodness. Chocolate and peanut butter make everything better!
Chocolate Peanut Butter Granola

Chocolate Peanut Butter Granola Recipe
3 cups old-fashioned rolled oats (gluten free, if needed)
1/2 cup creamy peanut butter
3 tablespoons virgin coconut oil
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
 or kosher salt
1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats in a large bowl; set aside.

In a small saucepan combine peanut butter, coconut oil, maple syrup and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm peanut butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 20 minutes more or until dry and browned. Remove from oven and sprinkle chocolate chips over granola in pan. Let stand for 3 to 5 minutes until chocolate chips soften and melt; stir to coat granola with melted chocolate chips. Let cool completely. Store in an airtight container at room temperature.

Makes about 4 cups

Kitchen Tip: I used lightly salted peanut butter. If you use salty peanut butter, you may want to reduce the salt in the recipe to 1/4 teaspoon.

You might also like:
Pumpkin Chocolate Chunk Granola
Chocolate Hazelnut Granola and Almond Butter Granola from Eating Clean Recipes