Bananas, cocoa powder, zucchini, and chocolate are the key ingredients in this flourless double chocolate chip paleo muffin recipe.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
206 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners.
Step 2
Mix almond butter, banana, cocoa powder, ground flax seeds, honey, vanilla extract, and baking soda together in a bowl until batter is well blended; fold in zucchini and semisweet chocolate chips. Scoop batter into the prepared muffin cups. Top each with bittersweet chocolate chips.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place muffins on a wire rack to cool.
Ingredients
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ cup unsweetened cocoa powder
1 tablespoon honey
¼ cup semisweet chocolate chips
1 ripe banana, mashed
½ cup almond butter
2 tablespoons ground flax seeds
1 cup finely grated zucchini, excess moisture squeezed out
