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–+ servings

PALEO CHOCOLATE CHIP ZUCCHINI MUFFINS

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Nicole Modic
SERVES 12 muffins
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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?

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in your posts and I’ll re-share!

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