- cooking spray
- 1 1/2 cups almond flour
- 1 cup dairy-free and gluten-free chocolate chips
- 1/4 cup coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/3 cup brown sugar
- 1/4 cup almond oil
- 2 tablespoons maple syrup
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, patted dry
- 1 tablespoon unsweetened almond milk (optional)
- Glaze:
- 1 1/3 cups gluten-free confectioners' sugar, sifted
- 1/4 cup fresh orange juice
- 1 teaspoon grated orange zest
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
- Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
- Divide batter among prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
- Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.