Chocolate Chip Zucchini Muffins
These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!
Ingredients
- 2 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened apple sauce
- 2 cups 192 grams almond flour
- 1 tablespoon 7 grams coconut flour
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/2 cup grated zucchini or 1/2 medium zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350ºF and line a muffin tin with parchment paper liners.
- In a mixing bowl whisk together eggs, honey, vanilla, and applesauce. Add in almond flour, coconut flour, salt and baking powder to combine.
- Fold in grated zucchini and dark chocolate.
- Fill muffin liners with a heaping 1/4 cup of batter and bake for 20 minutes.
Notes
This post was originally published in May 2014, and updated and republished in August 2019 with new photographs.
Nutrition
Calories: 125kcalCarbohydrates: 16.4gProtein: 3.4gFat: 5.9gSaturated Fat: 1.7gCholesterol: 36mgSodium: 69mgFiber: 1.6gSugar: 12g