Grain-free Zucchini Cacao Nib Muffins {Paleo-friendly}

by Beth @ Tasty Yummies

Grain-free Zucchini Cacao Nib Muffins {Paleo-friendly}

Grain-free Zucchini Cacao Nib Muffins {Paleo-friendly}

Although it’s back to school time and summer is coming to an end, let’s not rush into the fall foods just quite yet. Zucchini are still abundant and there are lots of great dishes to be made with them. Of course, I am far more likely to make zucchini noodles and more savory dishes, than to bake with zucchini, I also find myself craving at least one zucchini baked good before the summer passes us by.

Grain-free Zucchini Cacao Nib Muffins {Paleo-friendly}

While we don’t personally have children, I do notice that somehow this back-to-school hustle affects all of us. The energy definitely shifts post-Labor Day and the ease and free flowing nature of summer is now but a distant memory. Everyone is back to being hyper-focused and with their heads down, everyone is ready to get back to business and get it done!

I definitely feel a bit of sadness the week just following Labor Day. I love the summer and how relaxed everyone is. I love the chill vibes and of course, the many hours of sunlight. But, I digress, we still have a few official weeks of summer left, so let’s savor every last bite, shall we?

Grain-free Zucchini Cacao Nib Muffins {Paleo-friendly}

These grain-free muffins are the perfect way to do so. A simple recipe that can get thrown together and stored in the fridge, great for those busy school mornings, the perfect start to a busy work day or tasty mid-day snack. Made nut-free, using coconut flour, these muffins are moist and flavorful, they have the beautiful flecks of green from the freshly grated zucchini and of course the roasted unsweetened cacao nibs.

 

I love these as a breakfast option, being that they provide protein and fat from the eggs, we also get healthy fats from the coconut flour and the coconut oil (or grass-fed butter). You get all the goodness from the zucchini including complex carbohydrates which are a great way to fuel a busy day. While I always tell my nutrition clients to include a serving of veggies (preferably some green stuff) at every single meal, breakfast included, I am also a realist and I know it may take some time to convert people to eating a bowl of greens or savory muffins with veggies before 8am! For many people they are coming to me after years of eating bagels or cereal, doughnuts or toast to start their day. So I say baby steps and offer options. Rome wasn’t built in a day. Of course these muffins are lightly sweetened with a little honey (or maple syrup) and coconut sugar and as we all know, sugar is sugar, no matter its form. It still affects our body and our blood sugar. Coconut sugar does rank lower on the Glycemic Index than most, so it doesn’t affect the blood sugar as much as some of the other sweeteners, making it a better option for sweetening than your standard refined white sugar. That said, I am not advocating for eating muffins every single day, obviously, but I think for a quick option, if you are sick of eggs or other fat and protein forward breakfasts, on those busier mornings, these are a great option.

If you prefer chocolate chips of cacao nibs, those would work great, just note that you will be increasing the sugar content of the muffins, if  that is something you are concerned about for your mornings.

Grain-free Zucchini Cacao Nib Muffins {Paleo-friendly}

5 from 1 reviews
Grain-free Zucchini Cacao Nib Muffins {Paleo-friendly}
 
Prep time
Cook time
Total time
 
gluten-free, grain-free, paleo-friendly, nut-free, dairy-free, vegetarian
adapted from this recipe
Serves: 10-12 muffins
Ingredients
  • 6 local, pasture-raised eggs
  • ½ cup coconut flour
  • ¼ cup coconut milk (or other milk of your choice)
  • ½ cup grass-fed butter, ghee or coconut oil, melted but cooled slightly
  • ¼ cup arrowroot starch
  • ¼ cup maple syrup or honey
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 cups shredded zucchini, all water pressed out (measured after water has been expressed)
  • ½ cup cacao nibs
Instructions
  1. Preheat oven to 350ºF. Line a standard-sized muffin tin with parchment paper muffin cups.
  2. Place the eggs into a blender jar and blend on low until they become whipped and increase in volume.
  3. Add the coconut flour, coconut milk, melted butter, coconut oil or ghee, arrowroot starch, honey (or maple syrup), coconut sugar sea salt, baking soda and baking powder to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the jar with a spatula as needed.
  4. Pour the batter into a large mixing bowl. Toss in the shredded zucchini and cacao nibs and stir until well incorporated.
  5. Scoop the batter evenly into the lined muffin tin, sprinkle each muffin with a few extra cacao nibs and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean.
  6. Muffins will keep up to one week in the refrigerator or can also be frozen. If freezing, allow to thaw in the refrigerator overnight.

{ 8 comments… read them below or add one }

1 Lauren | Wicked Spatula September 9, 2016 at 6:38 am

While I don’t have children either I totally get you about feeling the shift from summer to fall. I’ve been adding zucchini in my morning smoothie all summer so this will be the perfect fall transition!

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2 Megan September 10, 2016 at 8:52 am

Those sound great! I have been trying to encorporate more veggies into my breakfast and I get stuck in a rutt and then I don’t even want to make anything for breakfast. I definitely used to be a waffles, banana bread type of breakfast person. I will have to try these out. I definitely appreciate a savory muffin too! I may need to bake a bunch this weekend to stock up for those busy work mornings.
Ok, I also have ano idea/request for one of your next tutorials! I am kind of lazy and I like to buy the chopped ginger in a jar. However I noticed it has corn syrup in it and I’m trying to religiouslyrics avoid sugar except on occasion and preferably the more natural forms (no cane, corn, or beet). I would love to see a tutorial where I can prepare and preserve my own ginger in a jar, to give that flavor punch to a meal that dried just doesn’t have.
Thanks Beth!
Megan

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3 Meryl September 12, 2016 at 1:32 am

Maybe I missed it but I assume that after mixing the zucchini and the nibs, one would add the contents of the two bowls together and mix? Thanks

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4 Beth @ Tasty Yummies September 12, 2016 at 8:42 pm

There was a typo. I fixed it now 😉 Hopefully that makes more sense. Thanks for the heads up, I appreciate it. xo

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5 Ales September 14, 2016 at 5:21 am

Hi, Beth. I love zucchini. But, I have never tried them in Muffins. I will definitely try your recipe.

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6 Kyle September 16, 2016 at 2:51 am

Is that two cups of zucchini before the water is pressed out or after?

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7 Beth @ Tasty Yummies September 19, 2016 at 3:31 pm

Kyle, wonderful question, thank you! That measurement is after the water is pressed out. Thanks for asking for clarification. Much appreciated.

Reply

8 teresa olofson July 21, 2017 at 11:53 pm

do the nibs become soft and melt like chocolate chips?
the reason i ask is my teeth hurt from drinking OJ enamel issue
kindly thank you

Reply

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