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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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 279 kcal
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
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Preheat your oven to 350F.
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In a large bowl mix all the dry and the wet ingredients, except for the chocolate, and stir well until smooth.
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Add in the chocolate pieces and stir in until smooth.
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Line a muffin tray with large parchment muffin cups and fill each cup with batter until it is full, and slightly heaping.
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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.
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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 well.
- Nutritional values are an estimate and will vary depending on the specific ingredients used.
Nutrition Facts
Paleo Zucchini Muffins with Chocolate
Amount Per Serving
Calories 279
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 41mg14%
Sodium 139mg6%
Potassium 96mg3%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 7g8%
Protein 7g14%
Vitamin A 80IU2%
Vitamin C 2mg2%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.