A new recipe from Leyla Eraybar - Gluten Free Zucchini Chocolate Chunk Muffins. For more, check out http://leylaeraybar.net

1. L E Y L A E R A Y B A R ’ S G L U T E N A N D V E G E T A R I A N M E A L S
GLUTEN FREE ZUCCHINI
CHOCOLATE CHUNK
MUF F INS

2. GLUTEN FREE ZUCCHINI CHOCOLATE CHUNK MUF F INS

3. GLUTEN FREE ZUCCHINI CHOCOLATE CHUNK
MUFFINS
Gluten Free Zucchini Chocolate Chunk Muffins
PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
These Gluten Free Zucchini Chocolate Chunk Muffins are
loaded with cashew meal, zucchini, rolled oats and dark
chocolate chunks, then sweetened with honey!

4. • INGREDIENTS
• 2 tbsp coconut oil
• ¼ cup honey
• 1 tsp vanilla extract
• 1⅓ cup gluten free oats, ground to flour
• ⅓ heaping cup cashew meal
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ⅛ tsp salt
• 1 cup grated zucchini
• 1 large ripe banana
• 1 cup dark chocolate chips, divided
• 1 tbsp coconut sugar

7. • BENEFITS OF WHOLE OATS:
• Whole oats are a good source of vitamins, minerals,
fiber and antioxidants and are particularly high in B
vitamins, phosphorus and iron. In 1 cup of cooked oats,
there are approximately 150 calories, 6 g of protein and
4 g of fiber. (The iron is important for those of you like
myself who don’t eat a lot of red meat!)
• Purchase organic whole oats if possible to eliminate the
chemicals, additives or genetic modifications that are
often used on the non-organic oats.

9. BENEF I TS OF DARK CHOCOLATE
• Dark Chocolate has antioxidants known as Flavonoids,
which help soak up harmful free radicals from the body
and may help improve brain function in older people as
well as help prevent blood clots and strokes.
• The fat in dark chocolate consists of oleic acid and stearic
acid. Oleic acid can actually help reduce the amount of
“bad” LDL cholesterol in your blood, while stearic acid
won’t raise or lower your cholesterol. However, the fat in
chocolate is just as caloric as any other fat, which is why
it’s important to eat in moderation.

11. • BENEFITS OF BANANAS:
• High potassium content, which is necessary for good nerve and muscle
function as well as for maintaining a healthy balance of fluids in the body.
• Good source of vitamin C, which helps boosts your immune system and cell
health and improves the absorption of other nutrients such as iron.
• Excellent source of vitamin B-6, also called pyridoxine, your body uses
vitamin B-6 to grow new cells.
• Contains manganese, necessary for bone health and metabolism.
• Good source of Dietary fiber, which helps you feel fuller longer and keeps
your digestive processes running smoothly.

13. • BENEFITS OF ZUCCHINI:
• At just 21 calories per cup, zucchini makes a welcome addition to a calorie-controlled
diet, while being a rich nutritional profile, and it offers health benefits
thanks to its phytonutrients, mineral and vitamin content.
• Good source of vitamin C. As a water-soluble antioxidant, vitamin C dissolves in
your body fluids and protects your cells from free radicals, which are highly
reactive compounds that oxidize your DNA, lipids and proteins, causing cellular
damage.
• Zucchini also provides you with lutein and zeaxanthin, two phytonutrients that
belong to the carotenoid family. Lutein and zeaxanthin promote healthy eyesight.
• Consuming zucchini also boosts your intake of manganese, an essential mineral.
Like vitamin C, manganese protects your tissues from harmful free radicals and
promotes healthy bone tissue development.

14. • INSTRUCTIONS
• Preheat oven to 375°F. Line muffin pan (12 cup) with coconut oil cooking spray.
• Add coconut oil and honey to small saucepan and heat on low, stirring frequently. Once oil is melted and mixture is well
combined, remove from heat and let cool 1-2 minutes.
• Add vanilla extract to honey/coconut oil mixture and stir.
• Add gluten free oats to NutriBullet or food processor and process 30 seconds or until oats are ground into a fine flour
consistency.
• Add oat flour, cashew meal, baking powder, baking soda, cinnamon, and salt to a large bowl, then whisk to combine.
• In a small bowl, mash banana, then add in grated zucchini {I grated mine in the food processor} and melted coconut oil
mixture. Stir to combine.
• Add banana mixture to large bowl with oat and cashew meal mix, and stir until just combined, do not over stir.
• Add ¾ cup dark chocolate chunks to batter and stir, reserving ¼ cup to sprinkle on top.
• Divide batter evenly into 12 greased muffin cups, then sprinkle with coconut sugar and remaining ¼ cup dark chocolate
chunks.
• Bake for about 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool on wire rack 5-10 minutes, then serve {EAT}!

15. • NUTRITION INFORMATION
• Serving size: 1
• Calories: 364
• Fat: 1.6 S
• Saturated fat: 1
• Unsaturated fat: 0
• Trans fat: 0
• Carbohydrates: 64.9
• Sugar: 16.6
• Sodium: 823
• Fiber: 22.9
• Protein: 22.7
• Cholesterol: 5