GF Zucchini Pumpkin Chocolate Chip Muffins

These low #fodmap #glutenfree #muffins are perfect to ring in the fall! 🍂🍁 The smells of #pumpkin, #cinnamon and #nutmeg are making me so happy right now 😊 ready in 20 mins!

Ingredients:

1.5 c gluten free baking mix (I like Arrowhead Mills Gluten Free All Purpose Baking Mix or Bob’s Red Mill; anything gluten free works! The rice flour/tapioca starch flour combination tastes the most like wheat flour, I think!)

1 tsp baking soda

1/4 tsp salt

2 heaping tsp cinnamon (I am a cinnamon fiend. Don’t be afraid to use a little more!)

Pinch of nutmeg

Pinch of ginger powder

3/4 c canned pumpkin

1 c shredded or spiral-ized zucchini

1/3 c real maple syrup (FODMAP friendly!) You can substitute honey if you are not FODMAP friendly, but maple syrup generally has less sugar anyway

1 tbsp coconut oil

1 egg

1 heaping tsp vanilla extract

1/2 c almond milk (unsweetened)

1/2 c (and then some) chocolate chips (use cacao nibs or dark chocolate if you have dairy issues)

1/4 c coconut flakes, pecans or walnuts (optional, if you want to spice it up;))

Preheat oven 350 d F. Grease a muffin tin (or use cupcake liners) with coconut oil spray (or just rub on coconut oil with a paper towel)
Whisk dry ingredients thoroughly (flour, baking soda, salt, cinnamon, nutmeg, ginger)
Mix pumpkin, zucchini, maple syrup, egg, coconut oil, and vanilla well. Whisk in almond milk and whip it.
Gradually add dry ingredients while stirring.
Add chocolate chips (and coconut flakes, nuts if you wish)
Fill greased/lined muffin tins and BAKE for 15-20 minutes. Baking times vary; check on them until they are lightly browned and easy to remove from the tin.
Allow to cool on a wire rack or plate
Try not to eat all of them in one sitting

Cheers! Good food, good mood, good LIFE!

BONAPPETITLIFE

Contact me with any questions or suggestions: bonappetitlife@gmail.com