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Paleo Chocolate Zucchini Muffins (AIP-option)

  • Author: Michelle
  • Yield: 7-8 muffins 1x


Units Scale
  • 3 tbsp water
  • 1 tbsp ground flax meal (see notes for AIP)
  • 1/2 cup pumpkin purée
  • 1 cup zucchini, water squeezed out
  • 1/4 cup + 1 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 cup tigernut flour
  • 1 tbsp coconut flour
  • 2 tbsp cocoa powder (see notes for AIP)
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup chocolate chips (omit or sub carob for AIP)


  1. Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Spray with cooking spray like avocado oil spray and set aside.
  2. Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
  3. Add the pumpkin puree, zucchini, maple syrup, and coconut oil. Stir to combine.
  4. Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine. Fold in the chocolate chips.
  5. Fill the muffin liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
  6. Bake in the oven for 30 minutes or until a toothpick inserted comes out clean.
  7. Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.


  • To make a gelatin egg instead of the flax egg,  use 1/4 cup water + 1 tbsp gelatin. 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.
  • Sub 1 regular egg for the flax egg.
  • Sub carob powder for AIP instead of cocoa powder.

All nutritional information are estimations and will vary.


  • Serving Size: 1 muffin
  • Calories: 211
  • Fat: 13.4g
  • Carbohydrates: 25.1g
  • Fiber: 7.6g
  • Protein: 2.5g