Gluten Free Dark Chocolate Zucchini Muffins

Gluten Free Dark Chocolate Zuchini Muffins

It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went!  Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school.  I have to say I actually always love this time of year because it is like a reset that almost feels like a new year.  Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced.  I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.

This recipe is so easy, quick and makes wonderful meal prep for the week.  I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce!  Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it.  All you garden growers know what I’m taking about!  We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please!  I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe.  It is a great excuse to to eat chocolate and hey get your veggies too!  The recipe is very easy to follow and is really delcious and moist.  I hope you enjoy it as much as our family does!


One large bowl

One medium bowl

Measuring spoons and cups

A one dozen muffin tin


3 eggs

3 tbs extra virgin olive oil

2 tbs unrefined coconut oil, melted

1 tsp real vanilla extract

1/2 cup real maple syrup

1 cup buttermilk or unsweetened non dairy milk such as almond or hemp

2 cups zucchini, washed then shredded (press excess water out with a towel)

2 cups gluten free baking flour, I used Pamelas

Chef’s Note * If using alternative flour, please add 1 tsp of baking powder

1 tsp Ceylon cinnamon

3/4 cup unsweetened cocoa powder

1 tsp sea salt

2 tbs Dark Chocolate Chips


Preheat your oven to 375

Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk.  Use a fork or spatula to fully combine then add shredded zucchini.  Fold the zucchini in till fully combined, then set mixture aside briefly.  

In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt.  Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in.  Now add the chocolate chips and fold them through the batter.  Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin.  Use a large spoon to add the batter to the muffin tin.  Bake at 375 for approx 30-35 minutes.  Yields approx 1 dozen.

Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!


-Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter

or smear of almond or cashew butter

Serves 4-6 ( Makes 1 dozen muffins)


A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic )

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:

Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.


Chef Emery

Gluten Free Organic Granola with Lemon Zest, Pistachios, Cashews and Black Pepper

Granola is super easy to make yourself and to be honest, once you do you may never buy it in a store again.  I think my favorite part is that when you make it yourself, you can adjust the nuts and spices to what your in the mood for and what is in season.  Think sliced almonds with dried cherries in spring, sunflower seeds and bee pollen with macadamian nuts in summer, pumpkin seeds and cinnamon with dried persimmon in the fall, dried coconut with walnuts and orange zest in winter just to name a few ideas.   It can be sprinkled on your favorite smoothies, used to make yogurt parfaits with fresh berries.  It is a great topper for ice cream and makes a fabulous garnish for french toast, waffles and pancakes!!  I love it on it’s own too as a snack with a few wedges of dark chocolate!  Yum!

The options are honestly endless and this will become a regular in your meal prep arsenal!  I know personally I make this every two months or so to have as a quick healthy snack on the go. This recipe in particular is so lovely.  The subtle combination of sea salt, lemon zest, black pepper with the cinnamon, cardamom and nutmeg is really unique.  The pistachios add a gourmet flair that makes this just a little bit fancy which I love.


Preheat your oven to 350.

8 Cups Gluten Free Organic Oats ( I personally really love Qia Gluten Free Oatmeal )

2 tsp Organic Cinnamon

1 tsp Organic Cardamom

1 tsp of Organic Fresh Nutmeg

The Zest of 1 Organic Lemon ( make sure to wash the lemon before zesting )

1 tsp Organic Black Pepper

1 tsp Himalayan Sea Salt

2 tbs Organic Chia Seeds

1 Cup Organic Raw Cashews

1 Cup Organic Raw Pistachios

1 Cup Organic Pumpkin Seeds

1/2 Cup Real Organic Maple Syrup

1/2 Cup Organic Unrefined Coconut Oil

1 tsp Real Organic Vanilla Extract


In a large bowl, add gluten free oats, cinnamon, cardamom, black pepper ( freshly ground if possible ), sea salt, chia seeds, cashews, pistachios and pumpkin seeds.  Using a microplane, zest the lemon over the bowl along with the fresh nutmeg ( I highly recommend using fresh nutmeg as you will notice a significant difference in flavor ).  Use a fork to fully combine all of the ingredients.

Take a small sauce pan, add coconut oil and place heat on medium.  Melt coconut oil.  Once melted, pour the coconut oil over the oats.  Then pour maple syrup and vanilla extract over the oats. Using a fork or clean hands, fully combine all of the ingredients.  Once combined, take one large sheet pan or two medium sheet pans and pour the granola mixture evenly onto the pans.  Place in the oven at 350 for 10 minutes then reduce heat to 200 and continue to bake for one hour.  During the baking time, make sure to use a metal spatula and turn the granola over so that it cooks evenly and does not burn.  Remove from oven and let cool.  Once cool, this is when you would add dried fruit if you were using it.  Then pour into an airtight container and store in a cool dry place.  Granola will last for approx. 2 weeks.

Enjoy! Chef Emery ❤️❤️ Oxox


Gluten Free “Morning Glory” Muffins

My son and I baked these together on a day we were especially feeling sad about losing our favorite pet.  Cooking can be a truly therapeutic and calming experience for the soul particularly for kids. My son afterwards sighed and said “I feel so much better.”  As the aromas of cinnamon and nutmeg wafted through our house, we all just felt a little better.

Food can be such a powerful, sensory experience that connects us instantly with ourselves and nature.  When we touch, feel and smell real food, it is an opportunity to truly embrace the now and provides the mind with presence.  I know my son and I both felt that.

On a practical note, these muffins are super satisfying and packed with good quality protein and healthy fats.  Only sweetened with a small amount of maple syrup and dried fruit, they are perfect for those seeking low sugar and naturally sweetened recipes and are fantastic for breakfast or a quick afternoon snack on the go.  The subtle sweeteness of coconut flakes and raisins coupled with the crunch of sunflower seeds and hints of cinnamon, truly make these special.

Preheat oven to 375

You will need a one dozen muffin tin plus cupcake liners.  Line the entire one dozen muffin tin with the cupcake liners then briefly set aside.

3 local organic eggs

3 tbs organic extra virgin olive oil

1 cup buttermilk or non dairy milk such as unsweetened hemp

1 tsp organic real vanilla extract

1/3 cup real organic maple syrup

1 tsp cinnamon

1 tsp sea salt

1 tsp freshly grated nutmeg

2 cups gluten free flour (I highly recommend Pamela’s gluten free baking mix as it is the closest to mimicking real flour and has the baking powder in it)

2 cups organic shredded carrots

1/2 cup organic raisins

1/2 cup organic unsweetened shredded coconut

1/2 cup organic raw sunflower seeds

Wash, peel and shred carrots ( approx 2-3 carrots) till you have 2 cups of shredded carrots. Set aside briefly.

In a large bowl, crack eggs and add to bowl.  Then add vanilla extract, olive oil, maple syrup and buttermilk or non dairy milk. Whisk well with a fork then add sea salt, cinnamon, fresh nutmeg and gluten free flour. Use a fork to whisk well till all the ingredients are fully combined scraping up the sides of the bowl.

Now add shredded carrots, raisins, coconut and sunflower seeds.  Fully combine all the ingredients then using a large spoon fill your muffin tin. This will make exactly one dozen.

Bake at 375 approx. 30-35 minutes till golden brown. Cool and enjoy! These can be stored in an airtight container and are good for 3-5 days.

These muffins are a little gift from me to you ❤️ .  A baking gift that took a super sad day and brought some ease to our tender hearts.

Much love – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️