I had the hardest time naming these bad boys… They taste like brownies, but look like muffins. I seriously considered calling them “Coconut Zucchini BRUFFINS” – creative, I know – but I just couldn’t get behind the term. Just a little too much. So 1-Bowl Coconut Zucchini Brownie Muffins it is!
Foolproof and Delicious Gluten Free Brownies
These gluten free brownie muffins are SO chocolatey with a great texture. Gluten free treats can often be dry and crumbly, but these are not that. Though oil free, the addition of zucchini gives these better-for-you treats a soft and moist texture.
They’re also so so easy to make. Like the name implies, these 1-Bowl Coconut Zucchini Brownie Muffins only require one bowl, the ingredient list is short and sweet, and, unlike gluten-filled treats, you can’t overmix them! So simple, yet so delicious. It looks like a muffin, tastes like a brownie. Nutritious enough to have at breakfast, but sweet enough to have as a treat. What more could you want?
If you like this recipe, you must try my festive, gluten free Double Chocolate Peppermint Brownie Loaf!
Cuckoo for Cocoa and Coconuts
I love anything chocolate. And coconut. Don’t get me wrong, I love me a good fruity crumble or peanut buttery sweet treat, but 9/10 times if given the choice between something chocolatey or fruity I’m going to choose the chocolatey option. But if offered a chocolatey coconutty treat I will 100% choose it. What can I say? I’m cocoa-nuts! And my 1-Bowl Coconut Zucchini Brownie Muffins fulfills my choco-nutty obsession.
Dark Chocolate vs. Milk Chocolate
Thankfully my relationship with chocolate is symbiotic. Did you know that cocoa, the main ingredient in dark chocolate, contains heart healthy compounds? Magnesium, manganese, antioxidants, and iron are some of the beneficial micronutrients found in cocoa. For more information about cocoa, see here.
Although both milk and dark chocolate contain cocoa powder, dark chocolate has a much higher concentration of cocoa. The darker the chocolate, the more cocoa and nutrition it contains (and the more bitter it is). So, in turn, darker chocolate is better for your heart.
Now it’s time to apply this chocolate knowledge and reap the nutrient benefits. 1-Bowl Coconut Zucchini Brownie Muffins, here we come!
What’s in This Recipe?
Egg – contains protein, choline, antioxidants, and fat soluble vitamins
Zucchini – contains vitamins, minerals, fiber, and carotenoids
Maple syrup – natural sweetener
Vanilla extract – adds flavor
Almond flour – vitamin E, fiber, healthy fats
Cocoa powder – contains magnesium, manganese, antioxidants, and iron
Baking powder – leavening agent
Shredded coconut – contains healthy fats, fiber
Dark chocolate – contains magnesium, manganese, antioxidants, and iron
Notes: These brownie muffins are made with almond flour and are naturally gluten free. To make them dairy free, use dairy free chocolate chips.
1-Bowl Coconut Zucchini Brownie Muffins
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 8 muffins
Ingredients:
1 large egg
1/2 cup shredded zucchini, squeezed
1/4 cup maple syrup
1 tsp. vanilla extract
1 cup almond flour
1/4 cup cocoa powder
2 tsp. baking powder
1/4 cup unsweetened shredded coconut
1/4 cup dark chocolate chips, plus more for topping
Directions:
Preheat the oven to 350oF. Line a muffin tin with cupcake/muffin liners and spray with nonstick spray.
In a medium-sized mixing bowl, whisk together the egg, then add the zucchini, maple syrup, and vanilla extract. Stir until combined.
Next, stir in the almond flour, cocoa powder, baking powder, coconut, and chocolate chips.
Divide the batter among 8 muffin cups. Top with additional chocolate chips if desired, then bake for 25 minutes. Store extras in the fridge.
Follow me on Facebook, Instagram, and Pinterest. When you make these 1-Bowl Coconut Zucchini Brownie Muffins or any Hope For Balance recipe, tag me at @hope.for.balance and use the hashtag #hopeforbalance for a chance to be featured in my Facebook or IG stories. I LOVE seeing your creations!