I have been neglecting the actual blog a bit, but I tend to post more on the Pint Sized Foodies Facebook page because I can post from my phone while I am in the cooking process. So if you haven't already please like Pint Sized Foodies on Facebook.
I want to share with you a muffin recipe I made this weekend that was a hit around our house. I must admit that I ate several of these today. They were just so good. I actually made these muffins to leave in a freezer at my daughter's school for a dairy free treat on a "birthday treat" day. That is if we have any left in a couple days!
Chocolate Zucchini Muffins
2 1/2 cups GF flour [I used a mix of sorghum, tapioca, oat, and buckwheat]
1/4 cup cocoa
3/4 cup coconut sugar [or other sugar option]
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 chia eggs [1 TBS Chia seed to 3TBS water=1 chia egg]
1/2 cup coconut oil
1 cup non-dairy milk
1 cup shredded zucchini
1/2 cup chocolate chips
Mix all dry ingredients and wet ingredients separately. Add the two mixes together. Fold in zucchini and chocolate chips. Bake at 350 for 25-30 minutes. Enjoy!
***A few extra thoughts......
*Regular wheat flour can be used if you aren't concerned with Gluten Free
*Other granulated sugar can be used. I rarely use any granulated sugar but when I do I like to use coconut sugar.
*Eggs can be used instead of chia eggs
*I like the Enjoy Life Chocolate Chips b/c they are dairy free