Paleo Chocolate Chip Zucchini Muffins
Ingredients
-
2
cups
almond flour
-
¼
cup
coconut flour
-
½
cup
almond butter
-
1
tsp
cinnamon
-
1
tsp
baking soda
-
2
large
eggs
-
⅓
cup
coconut oil, melted
-
1
tsp
salt
-
1
cup
dairy free chocolate chips
-
¼
cup
coconut sugar
-
2
medium
zucchini, grated (about 1 cup)
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with liners.
- Grate the zucchini and remove excess moisture using a paper towel.
- In a medium bowl, whisk together eggs, melted coconut oil, coconut sugar, and almond butter.
- In another bowl, mix almond flour, coconut flour, cinnamon, baking soda, and salt.
- Combine the dry ingredients with the wet ingredients and mix well until thick.
- Fold in the grated zucchini and chocolate chips.
- Fill each muffin cup and top with extra chocolate chips if desired.
- Bake for 23-25 minutes.
- Let cool, remove from the tray, and enjoy!
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
14g
Total carbohydrates
18g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
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