Description
These muffins use zucchini for moisture and are made without gluten or grains, following Paleo guidelines.
Ingredients
Scale
- 2 medium zucchini, grated
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips (Paleo compliant)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Grate the zucchini and squeeze out as much excess liquid as possible using a clean cloth or paper towels.
- In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until combined.
- In a separate bowl, mix the almond flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze the zucchini very dry; excess water will make the muffins dense.
- You can substitute honey for maple syrup if preferred.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14
- Sodium: 110
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 45
Keywords: gluten free, paleo, chocolate, zucchini, muffins, almond flour, dairy free