These Chocolate Chip Zucchini Muffins are the perfect baked good for summertime! They’re paleo, AIP, and an all-around healthier treat.
- 1/2 cup banana, mashed
- 1 cup zucchini, peeled and shredded (and squeezed to remove excess water)
- 1/4 cup + 1 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 1 cup tigernut flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup water + 1 tbsp gelatin (sub 1 egg)
- 1/4 cup chocolate chips (omit or sub carob for AIP)
- Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Set aside.
- In a large bowl, mash the banana and combine with the zucchini, maple syrup, and coconut oil.
- Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine.
- Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
- Fold in the chocolate chips.
- Fill the muffins liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
- Bake in the oven for 30 minutes or until the muffins are lightly golden brown and a when a toothpick is inserted, it comes out clean.
- Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.
All nutrition facts are estimations and will vary. Nutrition facts do not include ingredient swap options listed.
- Category: Baked Goods
- Method: Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 270
- Fat: 15.4g
- Carbohydrates: 29.2g
- Fiber: 9.5g
- Protein: 5.6g
Keywords: zucchini muffins