So you’ve been paleo for a while…eat healthy most of the time…and stick pretty close to the paleo guidelines. You’ve seen results in the way you look and feel. So you’re thinking, I deserve a sweet little reward – but not something so over the top that it knocks you off the paleo wagon…
Well, here’s a super-easy paleo recipe that should satisfy that sweet tooth of yours.
I made these moist and delicious gluten-free paleo mini-muffins with a healthy heaping of fresh grated zucchini plus a sprinkling of dark chocolate chips so you can enjoy these practically guilt-free.
To spice things up I added ground cinnamon for extra flavor, and bonus, cinnamon’s so good for you – it helps regulate your blood sugar level along with a lot of other healthy benefits. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2dph7z’]
This recipe yields about 40 mini muffins, but you can certainly make these as standard-size muffins if you prefer – you’ll just need to bake them longer. After whipping these up, I stored half in the freezer for a heat-and-eat snack whenever we want.
Have kids at home? I think they’ll love these. And since you really can’t taste the zucchini inside, you’ll be sneaking healthy veggies into a tasty treat for them and they’ll never know the difference! These would be perfect to slip into your kids’ school lunches as well!
Hope you give this zucchini and chocolate chip paleo mini-muffins recipe try…your little reward for sticking with the paleo plan.
Ingredients
- 1 1/2 cups almond flour
- 1 tbs ground cinnamon
- 1 tsp allspice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 eggs, whisked
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1/4 cup of melted coconut oil
- 1 cup grated raw zucchini (about 1 medium zucchini)
- 1/2 cup of dark chocolate chips
Instructions
- Pre-heat oven to 350º F
- Grate zucchini – blot firmly with paper towels to remove excess moisture
- In a medium mixing bowl, first combine dry ingredients (except the chocolate chips)
- In a separate small mixing bowl, combine all wet ingredients (except the zucchini)
- Pour wet ingredients into dry ingredients bowl and stir
- Finally, fold in both the grated zucchini and dark chocolate chips
- Grease a non-stick mini-muffin pan with coconut oil
- Fill each muffin well about two-thirds full
- Bake 10-12 minutes (oven cooking times may vary)
- Cool, remove and enjoy!