Buy Now → Paleo Zucchini Chocolate Chip Muffins ( Gluten Free, Dairy Free)
These muffins are beautifully moist, deliciously sweet and incredibly healthy. They’re high in protein, perfect for your morning breakfast or afternoon snack.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Refined Sugar Free
Ingredients
Scale
- 2 cups shredded zucchini, about 2 medium, water squeezed out with a kitchen towel after shredding, about 198 grams after squeezing the water out
- 1/4 cup organic refined coconut oil melted and cooled to room temp ((56 grams)
- 1 3/4 cups blanched almond flour (196 grams)
- 1/3 cup tapioca flour or arrowroot (39 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large, pastured eggs room temp
- 1/4 cup smooth almond butter (60 grams)
- 1/2 cup coconut sugar or maple sugar*(84 grams)
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice
- ½ cup mini chocolate chips or dark chocolate morsels
Topping (optional)
- 1/3 cup blanched almond flour
- 2–3 Tablespoons coconut sugar or maple sugar
- 1 1/2 Tablespoons coconut oil, refined, soften to room temperature
- Pinch sea salt
Instructions
- Prepare the topping; Mix the almond flour, coconut sugar, coconut oil and salt together with a fork. It should look like crumbs. Chill while you prepare the batter.
- Shred your zucchini and squeeze out as much water as possible, you should have about 198 grams of zucchini after squeezing.
- Melt the coconut oil and let cool to room temperature.
- Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
- In a medium bowl, combine the almond flour, arrowroot, baking soda and salt. Mix with a spoon or fork until evenly combined and there are no lumps.
- In a large bowl, use a fork to whisk together the eggs, almond butter, coconut oil, coconut sugar, vanilla and lemon juice until evenly combined.
- Stir the dry ingredients into the wet. The batter will be very thick at this point, that’s good since the zucchini will add lots of moisture to the batter.
- Fold the shredded and squeezed zucchini into the batter to distribute evenly.
- Stir in the chocolate chips. Save a few for the top if you like.
- Using a spoon, fill the muffin cups 3/4 of the way up, then cover the top of each muffin with the crumb topping. If desired top with a few chocolate chips.
- Bake in the preheated oven for 22-25 minutes or until lightly browned and a toothpick stuck in the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Maple sugar will give the muffins a lighter color.