These are the best paleo zucchini muffins with chocolate! Tender and moist on the inside and loaded with chocolate they are made with almond flour, coconut flour and tapioca flour. They are really easy to make and also gluten free and dairy free! Perfect for breakfast, snacks or anytime.
Paleo Zucchini Muffins with Chocolate Recipe
Why these paleo zucchini muffins with chocolate are so good:
- These are the absolute best paleo muffins! They have the most amazing crisp muffin tops yet are nice and moist on the inside. Just like a bakery style muffin.
- They are loaded with chocolate. And who doesn’t love chocolate? It makes these muffins even more indulgent.
- They are really easy to make and you don’t have to squeeze the liquid out of the zucchini, making them even easier!
- These muffins freeze really well and make a great breakfast, snack or dessert.
The ingredients you need to make these paleo zucchini muffins:
- A muffin tray for baking the muffins
- Almond flour – this is one of my favourite grain free flours!
- Tapioca flour – this helps give the muffins such a light and fluffy texture
- Coconut flour – this helps add just the perfect amount of crunch to the muffin top
- Honey or maple syrup – either will work in this recipe but if you use honey I recommend using local and raw honey
- Coconut oil – to help keep the muffins nice and moist
- Baking soda – to help them rise and give these muffins the perfect texture
- Sea salt – this helps enhance the other flavours in these muffins
- Eggs – I always recommend using free range and organic for both the health benefits and health of the animals
- Full fat coconut milk – I always use full fat as low fat is just filled with extra water which affects the taste and how well it cooks
- Fresh zucchini
- Dairy and soy free chocolate bars – My favourites are Hu Kitchen and Zazubean
How to make these paleo muffins:
You are going to love how easy these muffins are to make!
- First, preheat your oven to 350F.
- Then add all the ingredients, except for the chocolate, to a large bowl and stir well until smooth. Then stir in the broken chocolate pieces.
- Next, line a muffin tray with parchment paper muffin cups and fill each muffin cup until it’s heaping (see the photo).
- Bake the muffins for ~25 minutes, until the tops are golden and a toothpick inserted inside comes out clean.
Tips for making these muffins:
- Do not try swapping the flours! I have not tested this recipe with any other flour combinations and don’t suspect they will work out if you make your own substitutions.
- I always recommend lining your muffin tray with parchment paper muffin liners. This ensures your food will not come into contact with the non-stick coating on the tray (which is associated with many different health problems – read more about that here) and also makes the clean up so simple!
- You do not need to squeeze the liquid out of the zucchini before making these muffins
- These muffins freeze really well so feel free to make a double or triple batch and save some for later.
Frequently Asked Questions:
No! They will not turn out. Cassava flour and tapioca flour are totally different flours and cannot be used interchangeably.
If you can’t have almond flour I would recommend cashew flour instead.
I have not tested this recipe without eggs myself, but have had a few readers try both chia seed and flax seed eggs with success.
Other paleo baked goods you will love:
- The Best Paleo Bread
- Paleo Orange Chocolate Chunk Muffins
- Paleo Chocolate Chip Banana Bread
- Paleo Biscuits
- Paleo Lemon Blueberry Muffins
- Vegan Peach Cobbler
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Paleo Zucchini Muffins with Chocolate
These are the best paleo zucchini muffins! Loaded with chocolate, they have the perfect bakery style muffins texture so you would never know that they are gluten free, grain free and dairy free!
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 2 tbsp coconut flour
- 1 tsp baking soda
- pinch sea salt
- 3 large eggs
- 1 cup grated zucchini
- 1/2 cup full fat coconut milk
- 1/4 cup melted coconut oil
- 1 tsp organic vanilla extract
- 2 chocolate bars, broken into pieces
Instructions
-
Preheat your oven to 350F
-
In a large bowl mix all the dry and the wet ingredients, except for the chocolate, and stir well until smooth
-
Add in the chocolate pieces and stir in until smooth
-
Line a muffin tray with large parchment muffin cups and fill each cup with batter until it is full, and slightly heaping
-
Place the tray in the oven and bake for 25 minutes, until the muffins are golden brown and a toothpick inserted inside comes out clean
-
Let them cool and enjoy!
Recipe Notes
- This recipe yields 12 muffins
- Do not try swapping flours, this recipe has not been tested with any other grain or gluten free flours and I cannot guarantee that any swaps would work
- These muffins freeze really wellÂ
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Such a delicious treat!