Gluten Free Chocolate Chip Zucchini Muffins

For most people, eating is a fun, satisfying, and social experience. For picky eaters, it can be more challenging. Individuals with autism and other sensory sensitivities often struggle to get the nutrients they need due to difficulty tolerating a variety of food textures, temperatures, and colors. Try this easy, nutrient-dense recipe designed to gently introduce new flavors and textures.

Ingredients (Makes one dozen)

1 cup shredded zucchini, squeezed to remove excess moisture.

½ cup mashed banana

¾ cup almond or cashew butter

¼ cup maple syrup

2 eggs

1 teaspoon vanilla extract

½ cup coconut flour

1 teaspoon baking soda

¼ teaspoon salt

Preheat oven to 350 degrees. Line a muffin tin with 12 liners. In a large bowl, combine zuchinni, banana, nut butter, maple syrup, eggs and vanilla. Next, add the dry ingredients. Mix to combine. Divide batter evenly between 12 muffin cups. Bake for 22-27 minutes, until tops are golden brown.

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