Chocolate chip muffin recipe with a surprise healthy serving of zucchini. Made with dairy-free chocolate chips and gluten-free almond flour, these are so delicious and simple to make.

Your family won’t even notice the green goodness inside. Serve for breakfast, as a snack or dessert. You’re going to want to save this recipe! Enjoy!


  • 2 tbsp coconut oil
  • 2 large eggs (pasture-raised, organic)
  • 1/3 cup honey
  • 1 pinch pink or sea salt
  • 1 ¼ cup almond flour
  • ½ cup tapioca or arrowroot flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ cup almond milk
  • ¼ cup dairy-free chocolate chips (I like Enjoy Life brand)
  • 1 cup zucchini, grated and well drained (organic)



Preheat oven to 350F and line a cupcake tin with liners and set aside.

In a medium bowl, combine coconut oil, eggs, honey, salt, almond flour, tapioca or arrowroot flour, baking powder, cinnamon and almond milk until well mixed. Fold in zucchini and chocolate chips and mix well until combined. Scoop into muffin liners until full, you can add more chocolate chips if desired. Bake for 20 minutes or until toothpick comes out clean.