12 muffins or 1 loaf

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Ingredients for muffins:

1 cup zucchini, grated with skin on

1/4 cup olive oil

1/2 cup unsweetened apple sauce

2 eggs or 2 flax-eggs (2 tbsp ground flaxseed with 4 tbsp of hot water, let sit for a minute)

1 tsp gluten-free vanilla

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1 cup gluten-free flour 

1/2 cup of Almond Flour

3/4 cup coconut palm sugar

1/2 tsp baking soda

1/4 tsp xanthan gum

1/2 tsp gluten-free baking powder

2 tsp ground cinnamon

1/4 tsp ground nutmeg

3/4 cup Enjoy Life chocolate chips

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Ingredients for the crumble:

1 cup gluten-free oats

2 1/2 tbsp gluten-free flour blend

1/2 cup brown sugar

1/3 cup Becel Vegan Butter

3/4 tsp ground cinnamon

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1) Preheat oven to 350 degrees.

 

2) In a large bowl add all the wet ingredients, mix well. In a separate bowl mix, all the dry ingredients then add them to the wet. Once mixed add the chocolate chips.

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3) Set muffin batter aside and make the crumble.  I used my stand mixer, as it is great for cutting the cold butter and mixing everything together. But if you don't have one just use a fork. 

 

4) Line muffin pan with muffin cups or loaf pan with parchment paper.

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5) Fill muffins cups halfway, leaving enough room for the crumble. Then divide crumble to each of the muffins. Or if making a loaf empty batter into a loaf pan and add crumble to the top.

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6) Bake muffins or mini loaves for about 20 minutes and large loaf for 40-45 minutes.

 

7) Store in a covered container at room temperature or you can freeze them.

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