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!
Servings: 12
Calories: 279kcal
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 2 tablespoon coconut flour
- 1 teaspoon 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 teaspoon 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!
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 well.
- Nutritional values are an estimate and will vary depending on the specific ingredients used.
Nutrition
Calories: 279kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 139mg | Potassium: 96mg | Fiber: 3g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg