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
Guest Post: Flourless Chocolate Zucchini Banana Muffins
- Yield: 5 large bakery style muffins 1x
Ingredients
- 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
Instructions
- 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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More Sweet Treat Guest Posts:
Guest Post: Chocolate Chip Cookie Ice Cream Sandwiches
how long should i bake them if they were regular muffin sized?
Juli, do you use virgin coconut oil or refined coconut oil for baking? Or does it not matter? Thanks and have a great day!
i honestly just use whatever i have on hand!
I made regular size, I just checked them after 15 min, they were done at about 18 min.
Oh thanks for this…I was wondering how I would adjust the time. These look great!
Very helpful. Thank you!
I’ve book marked these and can’t wait to try them – they look amazing – I love that I can still enjoy without using flour!!
Just made these tonight…super quick/easy to make and SO YUMMY!! Perfectly sweet and moist. My husband insists on calling them “chocolate cupcakes” because he says they’re too delicious to have such a healthy-sounding name ???? Thanks for bringing us another homerun recipe!!!
Where does one get black cocoa powder? Or non-dutch process for that matter?
Do you think it would work to substitute honey for sugar-free syrup?
Did anyone have problems with the consistency? The final product tasted AMAZING…but it was very wet and mushy, very water-logged. I did use a frozen bananas, but that has always worked wonders for any bread or muffins I have ever baked (GF/Paleo/regular), so I’m having a hard time thinking it’s that. Are you supposed to squeeze the excess water from the zucchini?
Yes, exactly! Squeeze all the excess water out of the zucchini first. 🙂
Hi! I was so excited to make these today and went to the store to buy all the ingredients (just moved out of state and had nothing!). I was in a hurry to get home (was starving after my workout) and rushed to grab a zucchini. Got home and started baking, only to realize I bought an English cucumber instead???? Such a dork. So no zucchini in mine and I used butter instead of coconut oil (picky bf who hates anything coconut). Super super excited to try them! Them smell amazing!!
Try one time with coconut oil. He probably wont notice the difference.
I love your recipes! Hoping for some egg-free baked goods in the future since I know you’re sensitive to eggs too and your recipes always look so tasty!
i honestly don’t think i will really ever do those. eggs make such a difference with baked goods. and i don’t care enough about baked goods to try to make them without eggs. but brittanyangell.com is a great place to look for egg free recipes
Hey Lindsay! I too have issues with eggs, and I love to use “Neat Egg”. I get it at Sprouts, it’s a combo of chickpea flour and ground chia seeds, you just mix it with water. It’s great for baking! Good luck with your egg-free endeavors!
P.S. I know chickpeas aren’t paleo, but from time to time I really am desperate for an egg sub. 😉