This Nut-Free Chocolate Zucchini Muffins recipe was original posted on Against All Grain.
If you’ve got a sweet tooth but don’t want to feel guilty indulging, then these muffins are for you! These Chocolate Zucchini Muffins are moist and fluffy, plus they’re nut-free! I’m always wanting to find new ways to create yummy recipes for people who have specific allergies… like nuts and eggs. This is definitely a difficult task that I’ve taken upon myself, but I know that if it’s successful, it’s so worth it!
Here are some tips for your freezing and reheating needs:
I usually bake these as minis, because 1 is enough sugar for a morning treat! They take about 12 minutes to bake.
Freezing : Let them cool completely then freeze in a ziplock or a resealable container.
Reheating: I take a few out at a time and keep them in the fridge so they’re ready to be eaten. If you want to eat them directly from the freezer, throw them in an oven or toaster oven on 350° F for 10 minutes to thaw and heat.