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Flourless Chocolate Chip Zucchini Muffins {Gluten Free, Paleo}

Felesha Bell
These Flourless Chocolate Chip Zucchini Muffins are so fluffy, tender and delicious that you'll never miss the gluten, dairy or any of the refined sugars.
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Easy
Cuisine Breakfast and Brunch
Servings 12

Ingredients
  

  • Streusel Topping
  • 2/3 c. gluten free oats leave out to keep paleo
  • 1/2 c. date sugar
  • 2 T. almond flour
  • 1/2 tsp cinnamon
  • 1/4 c. grass fed butter or ghee for dairy free, cold
  • 1/4 c. dairy free chocolate chips
  • Chocolate Chip Zucchini Muffins
  • 2 large eggs
  • 8-10 T. pure maple syrup
  • 1/4 c. coconut oil
  • 3/4 c. grated zucchini
  • 2 tsp. vanilla extract
  • 2 c. almond flour
  • 1/4 c. coconut flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3/4 c. dairy free chocolate chips
  • 3/4 c. chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees and place 12 cupcake liners in a 12 count cupcake pan.
  • Make the streusal by mixing the oats, date sugar, almond flour and cinnamon in a small bowl. Use your hands to create a coarse crumbly topping. Stir in 1/4 c. chocolate chips.
  • Whisk together the eggs, maple syrup, coconut oil, zucchini and vanilla in a small bowl until combined. Set aside.
  • Toss the flours, baking soda, salt, cinnamon, nutmeg and 3/4 c. chocolate chips and walnuts in a medium bowl.
  • Pour the wet ingredients into the dry and mix until well combined. Do not overmix.
  • Scoop batter into the 12 cupcake wells and place into preheated oven for 10 minutes.
  • Remove from the oven and top each muffin with the streusal. Return to the oven for 10 more minutes or until inserted toothpick comes out clean.
  • Allow muffins to cool in the pan for at least 5 minutes before removing. Say Grace and enjoy!!
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