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Paleo Chocolate Chip Zucchini Noodle Muffins

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins


  • 1/2 cup coconut flour
  • ¼ cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut oil melted and cooled to room temperature
  • 1 ripe banana well mashed
  • 1 medium zucchini Blade D, noodles well trimmed
  • 2 tablespoons almond milk
  • ½ cup walnuts well chopped
  • ¼ cup dairy-free chocolate chips I use Enjoylife


  • Preheat the oven to 350 degrees.
  • ?Insert liners into a muffin tray with 12 muffin cavities.
  • ?In a medium bowl, add in the coconut flour, almond flour, baking soda, salt, cinnamon and nutmeg.
  • ?In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  • ?Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth. Fold in the walnuts and chocolate chips and stir.
  • ?Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
  • ?Pop the muffins out by pulling on the parchment paper tabs.