I have definitely been known to sneak vegetables into some weird places.
Oatmeal.
Smoothies.
Meatloaf.
I’ve veggified them all. I’ve convinced many of you to add cauliflower to your smoothies, and I am about to talk you into adding greens to your sweet afternoon snack. I’m all for the long-standing bread and muffin tradition that makes it perfectly acceptable to add veggies to baked goods. Carrot Cake + Zucchini Bread, I’m looking at you!
And while these Paleo Chocolate Chip Zucchini Muffins aren’t exactly a salad, they do deliver slightly more veggies than your average treat. I promise that these don’t taste even mildly healthy – even though they’re chock full of good stuff, ha!
Why “Paleo” Chocolate Chip Zucchini Muffins?
I know that regular muffins are delicious. I hear you. It’s really, really hard to compete with butter, sugar and white flour. They produce tender, sweet + moist muffins every time. I know, I’ve had them. However, these Paleo Chocolate Chip Zucchini Muffins are an entirely new animal. These Paleo Chocolate Chip Zucchini Muffins are:
- Rich in Fat: Because these muffins are made with almond flour (with some added coconut oil), their fat to carb ratio is heavily weighted towards fat – and it’s the GOOD kind of healthy fat (mostly monounsaturated). What that means is that one of these muffins will not only taste great during your snack time, but it will actually keep you feeling satiated too. And, the lack of bleached wheat flours means that your blood sugar will stay much more stable – no sugar crash!
- Full of Veggies: I’m not arguing that one of these muffins should replace your daily dose of broccoli, but if you are one of those people that really struggles to get in some of the green stuff, these muffins can help! You can’t even taste the zucchini, but your (or your kiddos) body will still experience the benefits.
- Grain, Dairy, Soy + Refined-Sugar Free: This recipe was written so that everyone (no matter their health concerns or allergies) can enjoy a delicious snack. They’re made with almond + arrowroot flours, eliminating grains, contain no milks of any kind + are sweetened with unrefined maple syrup.
Making + Storing Paleo Muffins
It’s super simple to throw these muffins together. Really, all you need is a little bit of elbow grease and a few bowls. They can go from flour to muffins in roughly 30 minutes, 20 of which are spent in the oven cooking. (You do have to grate your zucchini, but a food processor can help you with that if you aren’t into hand grating. No judgement!). They’re SO EASY.
Once you have a thoroughly combined batter, all you need to do is scoop them into pre-lined muffins tins. I always use silicone moulds with paleo muffins, but regular muffin liners work too. If you’re using paper liners, just be sure to spray them with nonstick spray before scooping in the batter. These babies take roughly 20 minutes to bake to moist, tender, chocolaty perfection.
The recipe, as written, makes approximately 12 muffins. Depending on how much will-power you have, these muffins can last you a few days at room temperature, if stored in an airtight container. I prefer to keep mine in the fridge (where they’ll stay fresh for just over a week) OR in the freezer (where they’ll keep for up to 6 months). I love to keep a batch frozen so that I can grab one at a time and microwave it as the cravings hit!
These Paleo Chocolate Chip Muffins are a no brainer. They’re a great food for a weekend meal prep + offer a balanced does of macronutrients in each one. I love to have one on the side of my Paleo Chai + Chili Sausage at breakfast or on their own as an afternoon or mid-morning snack.
Plus, when is chocolate not a good idea?!
Slather a warm one with some ghee, eat a cold one with almond butter or munch on them straight from the pan. No matter how you choose to eat these muffins, I can promise your tummy will be one happy camper!
If you do give these light, tender paleo chocolate chip zucchini muffins a try, which you should, I’d love to hear what you think! Tag me in your photos on instagram or leave me a comment down below. And remember, you can always pin the recipe for later too 🙂
Paleo Chocolate Chip Zucchini Muffins
Ingredients
Dry Ingredients
- 2 3/4 cup almond flour
- 1/3 cup arrowroot starch (SEE NOTES FOR SUBSTITUTION)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 3 eggs
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
Mix-ins
- 2 cups grated zucchini
- 1/2-1 cup chocolate chips
Instructions
- Preheat the oven to 350f or 175c. Line a muffin tin with paper or silicone liners.
- In a large bowl, mix together all of the dry ingredients.
- In another, smaller bowl, mix together all of the wet ingredients until they’re thoroughly combined.
- Add the wet mixture to the dry mixture and stir to combine.
- Fold in the zucchini and most of the chocolate chips – hold a few back to decorate the top of the muffins!
- Scoop the batter into the twelve muffin liners, filling each one to the top. Place a few additional chocolate chips on the top of each muffin.
- Bake the muffins for 20 minutes or until risen + golden brown on top. A toothpick inserted into the muffin should come out clean!
This might be the best recipe on this blog! The muffins were SO delicious, and every time my husband ate one he would share with me how much he loved them. They’re perfect for him to bring to the hospital (he’s a healthcare worker) for a healthy snack! I will be making these weekly!
Kassie, you made my entire week! I’m SO GLAD they fit into your life + that you love them 🙂
These are seriously my favorite muffins ever!💕 My whole family goes crazy for them!
Oh my gosh, Kelly! This made my entire week! I’m so glad you loved them!
Hands down the best paleo muffin I’ve ever had!!! These will be made all the time and I won’t be sharing 😂. Thanks Jessica for sharing such a great recipe!