The Best Zucchini Muffins (gluten-free + dairy-free)

Step 1

Preheat the oven to 350°F. Grease or line a muffin tin for 10-12 muffins. The recipe will yield 10 large muffins or 12 medium.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Step 3

In a separate large bowl, combine the eggs, milk, tahini, maple syrup, and vanilla extract. Whisk until smooth. Lastly, add the zucchini and stir to combine.

Step 4

Add the dry ingredients to the bowl with the wet and stir until a smooth batter forms. Fold in the chocolate chips. Spoon the batter into each muffin until about ¾ full. Top with more chocolate chips, if desired.

Step 5

Bake in the preheated oven for 20-22 minutes, until golden brown and firm. Allow to cool before serving, and enjoy! Leftovers can be stored in airtight container at room temperature for 2-3 days or refrigerated for up to 1 week.