Gluten Free Chocolate Muffins

20150928_091215_resized For those looking for Gluten Free recipes these are a great snack.  Unlike most baking these are better after a couple hours of sitting than fresh from oven.

Accessories: Stainless bowl with scraper and vegy slicer with shedding blade
I also used blender to puree fresh apple sauce
Quantity: 3 dozen
Preheat oven to 350 degrees


  • 5  cups oatmeal (fresh flaked is best)
  • 4 eggs
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup apple sauce (I pureed a couple small apples instead)
  • 2 tsp vanilla
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 2 bananas mushed
  • 4 cups shredded zucchini
  • 1 cup cocoa powder
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 cup dark chocolate chips

Beat eggs slightly then add in all other liquid ingredients, then add bananas and apple puree and mix on low speed till blended, and add the baking soda, powder, salt and cinnamon, mix together well and add the oats, cocoa and finally the zucchini.  Once this is all well blended add the chocolate chips and mix just till blended in do not over mix.


With 2 spoons scoop into muffin tins, can almost fill as they do not raise much.   I used paper liners as photo shows here and they stuck a bit.  I have made them again and for some I just greased the tins and for others used parchment liners and both methods worked much better, unfortunately no photos.  Bake for 20 minutes and cool for at least 10 minutes before serving.  I found the flavors blended better and we enjoyed them more after sitting for a couple hours.  Freeze well.

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