Paleo Zucchini Chocolate Chunk Muffins that are grain free, dairy free and so full of flavor that you won’t stop at one.
Even thought I just ate, my stomach is legit turning around growling just by looking at these kick butt Paleo Zucchini Chocolate Chunk Muffins. I’m not gonna lie I’ma bit of a zucchini geek. I eat every day in some form or another. I like to freeze it and add it to my smoothies, I love turning it to noodles cause HELLO no cook pasta and adding it to muffins has always been my jam. They bring me back to when I was little and we lived in Pembroke Pines next to Ellie and Albert. I loved going over to their house and baking, and cooking and basically getting lost in my own food world. Ellie made these to die for zucchini carrot walnut muffins that were so good, I had to make my own take on them.
The difference between when I baked then and now is that I stick to low sugar treats, that are also gluten free. These muffins are mega easy to make and they are incredibly moist. I actually made them the first time as a treat to have for my momma bear as you bubs know she is currently visiting. THESE are so easy to make and what I love most is that you don’t need a million and one flours. I really love baked goods but I strongly dislike have twenty different gluten free flours in my fridge. I use a combination of yuca flour from my friends at otto and coconut flour. SUPER easy.
Literally less than 15 ingredients.
That is it.
I personally don’t like to grate my zucchini because I like the little bigger pieces feel free to grate or not grate.
Here is the BEST part of these muffins I add eating evolved no sugar added dark chocolate cut into chunks YUMMM and I also add my favorite adaptogenic chocolate powder to swirl in the batter.
YES..! this stuff is greaaaaaaaat. (insert tony the tiger)
Oh and the best part is I don’t use any sweetener other than two small banana aka 1/2 cup of mashed banana in 12 muffins. HELLO low sugar treat + filled to the brim with magnesium and you all know I like to eat my vitamin and minerals.
WHAT YOU NEED
1/2 cup of mashed banana, about 2 small bananas
1/4 cup of vanilla ghee or coconut oil, melted and cooled
1/2 cup of homemade coconut milk or store bought
1 cup of cassava flour, I use Otto’s Natural Cassava
2 T of coconut flour
1 tsp of baking soda + powder
1 T of apple cider vinegar
1/2 cup of chopped walnuts
2 T of ground flaxseeds
2 T of Sun Potion Raw Cacao & Tonic Herbs or any raw cacao you like
3 scoops of collagen peptides, I always use Vital Protein
1/4 tsp of salt
3/4 cup of chopped dark chocolate, I use Eating Evolved because it’s no sugar added and taste great
1 cup of finely chopped or grated zucchini, if you do grate it squeeze out most of the water, see note
coconut oil spray to grease the liners
WHAT TO DO
Preheat oven to 250 degrees.
In a large bowl add the eggs, coconut milk, apple cider vinegar, melted ghee, and mashed bananas. Combine and then add the rest of the ingredients but the cacao powder. When ready gently fold the powder in so you have a half and half sort of swirl type of batter.
Lin a muffin tin with muffin liners and spray with coconut oil spray, add about 1/4 cup of batter into each tin.
Bake the muffins for about 30-40 minutes. Depending on the humidity, the dryness in the air. Check them when 30 minutes in, mine baked at 35 minutes. Let cool before removing.
Note, if you grate the zucchini make sure you squeeze out the excess water by adding it to a clean kitchen towel and squeezing the water out. If not it can water down the batter a little and just bake it for an extra 5 minutes.
Okay babes there you have it time to make some muffins, if you make them make sure to let me know what you think and snap a picture and tag it on Instagram #followourpassionstyle I love seeing all of your creations!