Paleo Zucchini Muffins
Gluten Free / Dairy Free
These muffins are moist, delicious, and with the perfect amount of sweetness.
- Author: Jessica Gershman
- Yield: 12-14 muffins 1x
- 2 large eggs or flax eggs
- ¼ cup smooth almond butter
- ¼ organic refined coconut oil melted and cooled to room temperature
- ½ cup organic coconut sugar
- 1 teaspoon pure vanilla extract
- Zest from 1 lemon (about 1 teaspoon)
- 1 ¾ cup blanched almond flour
- ⅓ cup arrowroot flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 cups shredded zucchini (about 2 medium, water squeezed out with paper towels after shredding)
- 1 cup mini chocolate chips (I love Lakanato Monk Fruit sweetened chocolate chips)
- Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
- In a large bowl, combine the almond flour, arrowroot flour, baking soda, salt and mix together
- In a separate bowl, whisk together the eggs, almond butter, coconut oil, coconut sugar, vanilla, and lemon zest
- Stir the dry ingredients into the wet ingredients. The batter will be very thick at this point, but not the worry,
- Fold in all the shredded zucchini (after squeezing the moisture out) into the batter and then add the chocolate chips. Feel free to reserve a few to sprinkle over the top.
- Using a spoon and a spatula, fill the prepared muffin cups with batter about ¾ of the way up, then sprinkle with additional chocolate chips if using) *Honestly, I hate making things in two batches so if you find yourself with a little extra batter, feel free to fill up the remaining cups evenly.
- Bake for 22-25 minute or until a toothpick inserted comes out clean and edges are lightly browned.
Allow to cool on a wire rack, store in an airtight container for up to 1 week. Or you can also freeze these!
Keywords: gluten free, dairy free