Paleo Chocolate Chip Zucchini Muffins

A new week calls for a new muffin recipe, am I right?!? What started out as a basic paleo chocolate chip muffin recipe became a super bad ass & low sugar PALEO CHOCOLATE CHIP ZUCCHINI MUFFIN recipe, and before you go ewwwwwww, what’s zucchini doing in a muffin?! The answer is, it’s actually AMAZING. It adds a boatload of moisture (yep I said the M word), and it’s a brilliant way to sneak in those veg! I even sold Gavyn on them and y’all know he’s the world toughest critic! So let’s dooooooo this.

PALEO CHOCOLATE CHIP ZUCCHINI MUFFINS

No ratings yet

Nicole Modic

SERVES 12 muffins

Print It Pin It

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup almond butter
• 1 tsp cinnamon
• 1 tsp baking soda
• 2 eggs
• 1/2 cup coconut oil, melted
• 1 tsp salt
• 1 heaping cup dairy free chocolate chips
• 1/4 cup coconut sugar
• 2 zucchini, grated (1 cup)

Instructions

• Preheat oven to 350.
• Line a muffin tin with liners and set aside.
• Grate your zucchini and use a paper towel to press down and remove as much of the moisture as you can.
• In a medium bowl, whisk together the eggs, melted coconut oil, coconut sugar and almond butter.
• In another bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
• Pour dry ingredients into the wet ingredients and mix well. The dough will be thick!
• Next add the zucchini and the chocolate chips.
• Fill each muffin cup and sprinkle a few extra chocolate chips on top.
• Bake 23-25 minutes.
• ENJOYYYYY

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E