[Foodie Friday Recipe] Paleo Zucchini Chocolate Chip Muffins

These delicious gluten-free zucchini chocolate chip muffins make a perfect Paleo snack!

Looking for a super-tasty gluten-free or Paleo snack? These tasty little chocolate chip muffins will hit the spot! Packed with chocolate chips, and made with a trio of gluten-free flours, these muffins make a perfect Paleo-friendly snack, breakfast, or even dessert. The zucchini will add a moist texture without any strange flavors, so the kids will never know you sneaked some veggies into their favorite snack.

If you have a lot of zucchini from the garden during the summer months, you can even make several batches of these and freeze them to enjoy later. Just thaw in the refrigerator overnight or for several hours, and warm the thawed muffins in the microwave or oven briefly for a warm, melty muffin treat!

Paleo Zucchini Chocolate Chip Muffins Recipe

Yield: 18 muffins
Active time: 10 minutes
Total time: 1 hour

Ingredients:

Coconut oil spray
1 cup Thrive Market Almond Flour
½ cup Thrive Market Organic Coconut Flour
¼ cup Thrive Market Non-GMO Cassava Flour
1 teaspoon Thrive Market Organic Ground Cinnamon
1 teaspoon Thrive Market Baking Soda
½ teaspoon Thrive Market Baking Powder
½ teaspoon fine sea salt
1 (13.5-ounce) can Thrive Market Organic Coconut Milk
2 large eggs
½ cup Thrive Market Organic Coconut Sugar
¼ cup Nutiva Organic Virgin Coconut Oil, melted
1 ½ teaspoon Thrive Market Organic Vanilla Extract
2 cups shredded zucchini, packed, liquid squeezed out with a clean dishcloth
1 cup mini chocolate chips, plus more for sprinkling

 See Instructions Here:

Recipe Source: ThriveMarket.com

 

 

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