Paleo Gluten Free Chocolate Chip Zucchini Muffins

Last Sunday morning at 6:30 am, Eliana already had two eggs (and pizza) and she said she was still hungry.  Elana’s Pantry to the rescue.  As I’ve mentioned in a previous post, she and her site are my go-to.

I tried this mini muffin recipe for the first time — and it was ridiculously easy and super delicious.  Eliana ate 4 and then said, “I would like 5 more please.” If this puts nutrient-dense zucchini, eggs and coconut in her belly…..  DONE.



The best part is that it’s crazy easy to make! These are the ingredients and the one-two steps.

Gluten-Free Chocolate Chip Zucchini Muffins Ingredients

 INGREDIENTS

  • ¼ cup coconut flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 large cage free eggs
  • ¼ cup grapeseed oil
  • ¼ cup organic honey
  • 1 ½ cups grated organic zucchini (do not pack down when measuring)
  • ½ cup gluten free vegan chocolate chunks


 DIRECTIONS

  1. Combine DRY ingredients in a bowl (coconut flour, salt, baking soda and cinnamon)
  2. Combine WET ingredients in a bowl (eggs, oil, honey and zucchini)
  3. Mix DRY ingredients into WET thoroughly
  4. Stir in chocolate chips
  5. Grease a mini muffin tin with grapeseed oil (or coconut oil spray) (I opt for Trader Joe’s coconut spray.)
  6. Spoon approximately 1 tablespoon of batter into each muffin tin
  7. Bake at 350° for 18-22 minutes
  8. YUM IT UP!  Paleo Gluten Free Zucchini Chocolate Chip Muffins TO THE RESCUE!
Healthy Zucchini Muffins - gluten free and paleo, naturally
Healthy Zucchini Muffins – gluten-free and paleo, naturally

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