Paleo Chocolate Chip Zucchini Muffins
These muffins are grain, dairy and refined sugar free, but they're full of flavour + healthy fats. They're tender, sweet + the perfect snack to help you power through your day.
Servings: 12 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!
Notes
If you're not familiar with arrowroot starch/powder/flour, it's relatively cheap + can be found almost anywhere these days! However, you can totally use tapioca starch in place of it instead.