Hi guys! I am so stoked to be here today sharing a favorite paleo recipe with you all! First of all, let me introduce myself, so you aren’t just eating food made by a stranger;) I am Kaylie, the founder of paleoglutenfree.com. I am 20 years old and I love baking without grains! Basically, making healthy food look and taste good is my thing. One look at a clean kitchen will make me want to bake all over again. I live off of brussel sprouts, kale chips, and almond butter. And if you don’t love vegetables disguised as Chocolate Muffins then I’m not sure if we can be friends….. Just kidding, I’m sure I’ll still like you;)
A huge thank you to Juli for sharing Her corner of the internet with me today! I was that 16 year old girl who poured over every cookbook and blog post of Juli’s, so being here is a dream! Thanks girl!
Now, about these muffins. These muffins are everything a muffin should be. Big. Huge. A little Veg. A little protein. And a whole lot of chocolate! These bakery style chocolate zucchini muffins were made in extra large muffin tins (hence the Baker Style). If you don’t have a large muffin tin, it’s okay! You can use a normal sized muffin tin and it will make more. Really, you can’t go wrong. Also, another note on this recipe: I used black cocoa.. But if you don’t have any, you can just use the normal brown stuff.
These muffins are fudgy, soft, moist, and a healthy decadent treat for brunch… or really any day. Enjoy!
P.S. If you want to follow along with all my paleo baking/cooking adventures (and me as I do this Whole 30 thing, trying to be healthy) then join me on Instagram, Facebook, and Pinterest! You can also find me on my website: paleoglutenfree.com.
Now. Time to indulge
- 2 soft medium bananas
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup almond milk
- 6 tablespoons honey
- 5 tablespoons black cocoa powder
- 1 ½ cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup grated zucchini (or ½ cup if you don’t want too much green stuff)
- Chocolate chips for sprinkling on top
- Preheat oven to 350F.
- Line a large muffin tin with parchment paper liners.
- In a mixer combine all of the ingredients (except the zucchini) until smooth. Then add in the grated zucchini and combine.
- Using an ice-cream scoop, fill the muffin tin with batter.
- Sprinkle chocolate chips over the top of the muffins.
- Bake on 350F for 65-70 minutes until a knife when inserted comes out clean.
If you want even more amazing, paleo friendly recipes, don’t forget to follow Kaylie on on her social media accounts below and let her know how much you love this recipe by trying it out and leaving a comment below! She is absolutely adorable and so so talented so go show her some love!!
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