Servings: 9 muffins
Paleo Chocolate Chip Zucchini Muffins
Grain-free zucchini muffins studded with chocolate chips make for an extra special sidekick to your morning coffee or tea!
Ingredients
- 3 large eggs
- 1 ripe banana peeled
- 1/4 cup pure maple syrup or honey
- 2 tsp pure vanilla extract
- 2 cups finely blanched almond flour
- 2 Tbsp tapioca flour optional
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup zucchini grated (1 medium zucchini)
- 2/3 cup paleo chocolate chunks or chips
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with muffin papers (or spray with cooking spray).
- Add all ingredients except grated zucchini and chocolate to a blender. Blend until completely smooth. Fold in the grated zucchini and chocolate chunks/chips.
- Spoon the batter into the prepared muffin tray, filling the holes 3/4 of the way up with batter.
- Bake on the center rack of the oven 30 to 40 minutes, or until muffin tops are golden-brown and muffins have baked through.
- Allow muffins to sit at least one hour before removing the papers to consume (note: if you try peeling off the papers too early, they will stick to the muffins).
Nutrition
Serving: 1(of 9), Calories: 256kcal, Carbohydrates: 34g, Protein: 7g, Fat: 11g, Fiber: 3g, Sugar: 18g