These delicious, grain free, Paleo Blueberry Chocolate Chip Zucchini Muffins are protein packed and great for snacking or an on the go breakfast. They're brimming with juicy blueberries, gooey chocolate and jam-packed with zucchini.
Looking for the perfect summer zucchini muffins recipe? Give these delicious Paleo Blueberry Chocolate Chip Zucchini Muffins a try!
Zucchini, blueberries and chocolate truly do go together!
That flavor combo might sound strange, but it's actually a really wonderful combo. A really good flavor combo in fact. You wouldn't think so, but these three flavors go so well together!
It's that time of the year when there's tons of summer zucchini available and what better way to use it than in these irresistible muffins?!
Plus there's plenty of plump, juicy blueberries this time of the year too. You might as well take advantage of all of this amazing and incredibly delicious summer procure.
It's no shocker that I love baked goods and snacky treats.
Cookies, cake, brownies, muffins ... you get the picture.
Yes, I love them all, and could enjoy one or TWO of them every day! Or maybe even more!!
Muffins in particular are such a great hand-held, fun food. Some might say they're the best hand-held snacking food. Plus muffins are great for adding into lunch boxes or for on-the-go meals.
There's just something about muffins that makes you feel special and comforted when eating them, especially when they're warm out of the oven. Everyone loves muffins! Kids and adults alike can enjoy them.
These easy, 12-ingredient Paleo Blueberry Chocolate Chip Zucchini Muffins are the perfect snack, breakfast on the go or lunch box idea!
Muffins are perfect for an individual-size, on the go breakfast, added to lunch boxes, served as an afternoon snack with a mug of nourishing hot chocolate or a hot cup of tea, fresh out of the oven on a weekend morning or added to a beautiful spread for a special occasion or brunch.
Who doesn't love a warm muffin, hot of of the oven, slathered with a pat of good ole grass-fed butter or some fresh homemade fruit preserves? That's pretty hard to resist!
These summer inspired Paleo blueberry chocolate chip zucchini muffins are so easy to make.
They're naturally grain free and gluten free and only have 12 real food ingredients. You can't beat that! Tons of fresh grated summer zucchini, fresh, juicy blueberries and chocolate chips are the stars.
Head to your local farmers market, or maybe even your backyard if you're growing your own food, and grab yourself some summer zucchini squash and some plump, ripe blueberries!
Zucchini, blueberries and chocolate - these 3 ingredients make the most amazing flavor combo!
The healthy batter is made with my favorite grain free flour, cassava flour, and my favorite grass-fed collagen.
The collagen adds 20 grams of protein to these muffins and is very important for the texture. Grass-fed collagen makes these muffins super soft. These muffins are not dry at all!
How easy is it to make these jam-packed, flavorful muffins?
So easy! All you need to do is mix up all of the wet ingredients in a large mixing bowl, then add the dry ingredients and finish off with the freshly grated zucchini. Fold in those sweet, juicy blueberries and chocolate chips and you're good to go.
Pour the muffin batter into a lined muffin pan, making 12 individual muffins and bake for about 20 minutes.
Before you know it your home will be filled with the delicious aroma of these sweet muffins.
There's nothing better than a warm, homemade muffin with the perfect soft crumb.
Add in a bunch of summer zucchini squash, some sweet blueberries and lots chocolaty goodness and you can't go wrong.
These muffins are so unbelievably good!
My family goes through the whole dozen so fast because everyone wants seconds and thirds. They never last more than a day in my home - I usually end up having to make a double batch.
My family likes to enjoy these muffins as is, fresh out of the oven or cooled off just a bit. They are also so yummy warm out of the oven slathered with grass-fed butter. Ghee would be great too, but we tend to gravitate towards good ole grass-fed butter.
When you make these muffins, you're going to want to make up a batch or two or THREE and store some in the freezer to have on hand. It's a great way to use up a bunch of summer zucchini squash!
So go ahead, make these delicious, hidden veggie, real food, Paleo Blueberry Chocolate Chip Zucchini Muffins! They’re easy to make and you can't go wrong since they don’t have any refined sugar!
These easy 12-ingredient Paleo Blueberry Chocolate Chip Zucchini Muffins are naturally sweetened, made with cassava flour, coconut free and nut free, with a dairy-free option, plus protein-rich!
Paleo Blueberry Chocolate Chip Zucchini Muffins
Paleo Blueberry Chocolate Chip Zucchini Muffins
These delicious, grain free, Paleo Blueberry Chocolate Chip Zucchini Muffins are protein-packed and great for snacking or on-the-go breakfast. They're brimming with juicy blueberries, gooey chocolate and jam-packed with zucchini.
Ingredients
- ½ cup avocado oil or melted grass-fed butter or ghee
- ½ cup maple sugar or organic coconut sugar
- 2 pasture-raised or organic eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup cassava flour (I only recommend this brand)
- ¼ cup grass-fed collagen (I only recommend this brand)
- 1 teaspoon baking soda
- 1 teaspoon organic and sustainably harvested ground cinnamon
- ½ teaspoon sea salt (my favorite mineral-rich sea salt)
- 1 ½ cup finely grated zucchini (about 3 medium zucchini)
- 1 cup fresh organic blueberries
- ½ cup allergy-friendly chocolate chips or sugar-free chocolate chips - optional
Instructions
- Preheat the oven to 350 degrees F. Grease a muffin pan or line with muffin baking cups/wrappers.
- Add healthy fat of choice, maple sugar, eggs and vanilla to a large mixing bowl. Mix with a hand mixer on low speed, then add the cassava flour, collagen, baking soda, cinnamon and sea salt, mixing on medium-low just until incorporated. Add the grated zucchini and mix on low until fully incorporated. With a spatula, gently fold in the blueberries and chocolate chips.
- Evenly distribute the muffin batter between 12 muffin cups and bake for about 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Allow to cool in the muffin pan for 10 minutes before moving muffins to a cooling rack.
Notes
- Store muffins in an air-tight container in the refrigerator for up to 3 days.
- These muffins freeze well. Make up a batch or two to have on hand for grab-and-go breakfasts/lunches or snacks.
Chocolate Chips:
- These are my favorite organic, semi sweet, fair-trade chocolate chips.
- These are my favorite sugar-free, stevia sweetened chocolate chips.
- These are my favorite date sweetened organic chocolate chips.
- These are my favorite unsweetened organic chocolate chips.
Hydrolyzed Grass-fed Collagen: Collagen adds a nourishing boost to this orange creamsicle smoothie as well as some extra protein. I only recommend this non-GMO grass-fed collagen that is certified free of pesticides, hormones, chemicals and contaminants. This collagen is the world’s first collagen (and gelatin) to earn the glyphosate residue-free certification from the Detox Project (see the above notes on the benefits of grass-fed collagen in my post for more information). I have a 10% off discount for my readers - use NOURISH10 at checkout.
Recommended Products
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 36mgSodium: 232mgCarbohydrates: 25gFiber: 2gSugar: 12gProtein: 4g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats too. Come follow along.
MORE RECIPES YOU MIGHT LIKE
Grain Free Blueberry Muffins {Protein-Packed}
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Tea Infused Paleo Chocolate Blueberry Banana Bread
Healthy Lemon Blueberry Breakfast Strata {Gluten Free}
Grain Free Pumpkin Cheesecake Muffins
Grass-fed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
Raia
Wow! What a flavor combo! I need to get some blueberries and give these a try!
Emily Sunwell-Vidaurri
I hope you get to try some Raia! 🙂 They're so yummy 🙂
linda spiker
Wow! I love this combination, and of course that they are paleo!
Emily Sunwell-Vidaurri
Thanks Linda! 🙂 xo
STACEY CRAWFORD
These sure do look yummy! Wishing I had some with my coffee right now!
Emily Sunwell-Vidaurri
Thanks so much Stacey! 🙂
Sharon
I am veggie and do not use collagen. What can I use instead?
Emily Sunwell-Vidaurri
Hi Sharon, I haven't tried making these without the collagen. You could try omitting the collagen, but I'm not exactly sure what the texture would be like. I'm not sure if there's a substitute for it - if it was me and I needed to make them that way, I'd just leave it out. They should still be moist without because of all of the zucchini, but they might not be as soft in texture. Hope that helps! 🙂
Darryl Edwards
Wow! These look delicious and so easy to make too! Thanks for another tasty treat!
Emily Sunwell-Vidaurri
Thanks Darryl! 🙂
Renee Kohley
Making these for breakfast tomorrow! Thanks!
Emily Sunwell-Vidaurri
I hope you enjoy them Renee! 🙂
Michele Spring
So um, say you have all the ingredients, including approximately 10 baseball bat-sized zucchini, EXCEPT for fresh blueberries and simply cannot wait to get those fresh blueberries.... You think frozen blueberries would be ok?
Emily Sunwell-Vidaurri
LOL love that they're baseball bat size!!! So typical of summer produce 😉 Yes, I think that would work just fine with frozen.
Marla Johnson
Blueberries and chocolate sound like an interesting combination. I might have to try this!
Emily Sunwell-Vidaurri
They're a delicious combo 🙂 I hope you get to try some.
Carol Little R.H.
Mmm these sound (and look!) very much like something my family will enjoy.
Love experimenting with grain-free too. Thanks Em!
Emily Sunwell-Vidaurri
Thanks so much Carol! 🙂
Nadia Neumann
Just got a new bag of cassava flour and I think I know just how it use it 😉
Emily Sunwell-Vidaurri
🙂 I hope you get to try some!
Georgie
These look absolutely mouthwatering! I've never thought of putting collagen into my baking before - what a good idea! Love it <3
Emily Sunwell-Vidaurri
Thanks Georgie! Collagen is so awesome in baked goods. I hope you get to try using some! 🙂
Amy
Any other gluten free substitute for cassava flour?
Emily Sunwell-Vidaurri
Hi Amy, I haven't tried making these with a different flour yet so I can't say for sure. You could possibly try using a all purpose gluten free flour blend. I'm guessing that would work fine. Coconut flour will not work for sure, so I'd skip trying that one. I hope that helps some. 🙂
Donna
I love that the added collagen makes them super duper healthy without impacting the taste at all! Great one!
Emily Sunwell-Vidaurri
Thanks so much Donna! 🙂 I love adding collagen to as much as I can.
The Food Hunter
I love the blueberries in this recipe.
Jessica - Small Bites by Jessica
Love the blueberry zucchini combo! What a great way to enjoy the best of the summer produce!
Emily Sunwell-Vidaurri
Thanks! It's a really yummy flavor combo. 🙂
Jean
I love this combo! Especially the addition of zucchini. I'll take any excuse to sneak in more veggies in all my meals!
Emily Sunwell-Vidaurri
Yes! I feel the same way about getting veggies in wherever possible. 🙂
Christina Shoemaker
I love muffins. They may be the one sweet treat that I absolutely can't say no to. These look delicious and I love that you incorporated the zucchini! I really need to cook more often with coconut sugar too!
Emily Sunwell-Vidaurri
Muffins really are so fun and comforting aren't they? 🙂
Tina
What tasty treats! Never made zucchini muffins before, but it's a must try!
Emily Sunwell-Vidaurri
I hope you get to try some! 🙂
Irena Macri
I love this trio of blueberries, zucchini, and chocolate chips. All of those ingredients are fantastic. Must make xx
Emily Sunwell-Vidaurri
It's such a yummy flavor combo! 🙂
Holley ThePrimalDesire
I JUST picked up some Ottos, and there is an abundance of zucchini! Excited to try these!
Emily Sunwell-Vidaurri
I hope you get to try some Holley! 🙂
Megan Stevens
I agree; muffins are the best! LOVE that combo of zucchini + chocolate chips PLUS blueberries. Super fun and yummy!!
Emily Sunwell-Vidaurri
Thanks so much Megan! Such a fun flavor combo! 🙂
Kari
We're overflowing with zucchini right now, and these look absolutely amazing!
Emily Sunwell-Vidaurri
Right?! So. Much. Zucchini. Thanks Kari! 🙂
Lauren
These look so good! I love Baking with blueberries, so I'm excited to try these!
Emily Sunwell-Vidaurri
Thank you! I agree, blueberries are so yummy to bake with 🙂 I hope you get to make some.
Corrine
Blueberry, zucchini, and chocolate sounds like a wonderful combo! Emily, these muffins look delicious!
Emily Sunwell-Vidaurri
Thanks so much Corrine! 🙂 They're so yummy!
ChihYu
YUM ! Totally delicious! I can have these every morning !
Emily Sunwell-Vidaurri
Thank you! They're so yummy for or with breakfast 🙂
Katja`
These look fabulous! YUM!!
Emily Sunwell-Vidaurri
Thank you Katja! 🙂
Kelly Bejelly
These look amazing! 🙂 I'm going to have to make these for the boys! 🙂
Emily Sunwell-Vidaurri
Thanks so much Kelly! xo I hope the boys enjoy them! 🙂
Sarah
These totally flopped for me. I used Bob Red Mill egg replacer for the 2 eggs - maybe that’s why? The batter was very dry and in order to get it to even combine into something that looked like muffin batter I had to add almond milk. They muffins completely caved in when I took them out of there oven (after cooking for 30 min) and when I took them out of the muffin pan the bottom the each liner was completely greasy. Haven’t tried them yet so hopefully the flavor is decent. I would hate to throw out all those good ingredients!
Emily Sunwell-Vidaurri
Hi Sarah, that's unfortunate that happened. I do not recommend using an egg replacer at all. This recipe definitely requires the eggs for the correct consistency. I have heard from others over time that they don't have a great results with that particular egg replacer brand, especially in grain-free baking. I've made this recipe so many times and have never had a problem, so my best guess was it was the ingredient swap. I hope they're salvageable.
Mariana Gutierrez
Do you squeeze the liquid from the zucchini?
Thanks! They look delicate
Emily Sunwell-Vidaurri
Hi Mariana, no I didn't squeeze the liquid from the zucchini, just a straight grate. 🙂
Miriam
Do you think using frozen zucchini noodles and chopping them up would work?
Emily Vidaurri
Hi Miriam, I've never tried that, but I bet that would work just fine.