Paleo Chocolate Muffin Recipe - Zucchini Gluten Free Chocolate Muffin Recipe

Paleo Chocolate Muffin Recipe

Zucchini Gluten Free Chocolate Muffin Recipe

You are welcome. Yes, pretty much all I have to say about this recipe is you are welcome. Believe me, you are going to thank me for this one.

I have been testing, trying, researching, and failing on making a good muffin recipe that is made out of all natural ingredients and that is still delicious. Then, yesterday, I tested another recipe; however, I had a good feeling about this one. For some reason, I just knew it was going to work. When I took the muffins out of the oven they were still fluffy!!! Yes, if you have tried making a healthy real food muffin you know that most of them come out flat, or as hard as a rock. Not these bad boys. These were fluffy and soft, gewie and delicious!

After I let them cool down I took a bite, and my taste buds were in taste bud heaven. Is it too much to say little taste bud angels were singing? Seriously just try them.

***note, these are so much better cool than they are warm. Your first instinct is to eat them while they are got because who doesn't love hot chocolaty things, but for some reason these are best completely cooled off.***

This recipe makes 9 servings.

Paleo Chocolate Muffin Recipe - Zucchini Gluten Free Chocolate Muffin Recipe by Adventuring of a Small Town Girl.jpg


  1. 1/2 cup almond butter
  2. 1 ripe banana
  3. 1/4 cup maple syrup
  4. 1 large egg
  5. 2 Tbsp ground flaxseed
  6. 1 scoop vanilla protein powder
  7. 1/4 cup unsweetened cocoa powder
  8. 1 tsp baking soda
  9. 1 tsp vanilla exract
  10. 1 cup shredded zucchini (squeezed of excess water)
  11. 1/4 cup simi sweet chocolate chips


  1. Preheat oven to 375 degrees
  2. Prepare muffin pan by spraying 9 muffin cups of a 12 cup muffin pan with coconut oil spray
  3. Add all ingredients except for zucchinni and chocolate chips to a food processor. Blend until the batter is smooth and creamy.
  4. Stir in chocolate chips and zucchini by hand
  5. Scoop batter into the prepared muffin pan. Fill each cup until it is about 3/4 full. Sprinkle with additional chocolate chips if desired.
  6. Bake for 18-20 minutes or until the tops of your muffins are set and a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool for about 10 minutes. Remove from muffin pan.
  8. Serve - These muffins are much better cold than they are warm.

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Wishing you all nothing beautiful days :)

Adventuring of a Small Town Girl