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!

Guest Post: Flourless Chocolate Zucchini Banana Muffins

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

Guest Post: Flourless Chocolate Zucchini Banana Muffins

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Guest Post: Flourless Chocolate Zucchini Banana Muffins

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4.8 from 6 reviews

  • Yield: 5 large bakery style muffins 1x


  • 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


  1. Preheat oven to 350F.
  2. Line a large muffin tin with parchment paper liners.
  3. In a mixer combine all of the ingredients (except the zucchini) until smooth. Then add in the grated zucchini and combine.
  4. Using an ice-cream scoop, fill the muffin tin with batter.
  5. Sprinkle chocolate chips over the top of the muffins.
  6. Bake on 350F for 65-70 minutes until a knife when inserted comes out clean.

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Guest Post: Flourless Chocolate Zucchini Banana Muffins


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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  1. jen says:

    uh oh.. these look so delicious but didn’t work for me at all. the only changes i made were using avocado oil instead of coconut and regular baking cocoa powder instead of black. but i baked these for almost 2 hours and they were still soggy all the way through.. i even squeezed my zucchini 🙁

  2. kelly says:

    Good evening!

    I tried this recipe and for the first time ever while baking with almond flour, my batter was “lumpy” (almond flour granules all throughout the mixture). Was there a certain order or way you mixed together the ingredients that prevented this? Did you use a mixer?

  3. B. Angela says:

    The comments on this are cracking me up. It’s true, if you’re on a carbohydrate-restricted diet, then chocolate muffins are probably not right for your needs! That said, if you’ve been off sugar for a long time, and your tastes have changed, I found that the banana and chocolate chips were plenty sweet. Skip the honey. Next time I’ll add a little extra coconut flour to absorb some of the moisture. As others have said, these muffins were a little soggy, even after pressing the zucchini. Otherwise delicious!

  4. Jackie says:

    Hi there! I was wondering, do we soak up the moisture in the zuchinni before adding it in?

  5. Bre says:

    Super moist! I made regular sized muffins and they did take a while to bake. They are good but my husband didn’t like how moist they got. I used almost a cup of zucchini so maybe a half cup is where I should’ve stopped? Anyways, if you like delicious and moist, this is a must!

    1. juli says:

      it could have to do with the amount of moisture you removed from the zucchini. every one is totally different so you may have just needed to get a little more water out before adding it to the batter

  6. Vicky says:

    Made these tonight using 3 bananas, 3 eggs, a teaspoon of cinnamon and no honey. They came out amazing!!