Dark Chocolate Almond Muffins (GF, Paleo)

Last year’s New Year’s Resolution was to write a blog post every month. Even though I definitely wrote more than 12 blog posts last year, I didn’t do it every month. It’s March of the current year and this is my only post so far this year. Oops!

I’m currently trying to live a low carb, low sugar, healthier-choice lifestyle due to some health issues. I still crave something delicious every once in a while and I just needed to indulge today.


Here are my no sugar-added, low carb, gluten free, paleo muffins made with almond flour, bananas, and zucchini.

Servings: 12

Calories: 183

  • 1-1/2 cups blanched almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 bananas
  • 2 tbsp Natural Peanut Butter (no added sugar; I use Smucker’s Natural Crunchy PB)
  • 1/2 tbsp EEVO
  • 1 egg
  • 2 egg whites
  • 1 tsp vanilla
  • 1/2 cup shredded zucchini
  • 1/2 cup dark chocolate morsels (look for paleo/gf)
  1. Preheat oven to 350° F and grease muffin tin.
  2. Mix together dry ingredients.
  3. Mash bananas and mix in mixer on fast setting with peanut butter, EEVO, eggs, and vanilla until well blended and slightly frothy.
  4. Add dry ingredients to wet ingredients, making sure not over mix.
  5. Fold in zucchini and dark chocolate chips.
  6. Bake for 15 minutes and let cool for 10 minutes, before removing to wire rack to finish cooling. Baking times may vary, depending on your oven.
  7. Enjoy! I would keep these stored in an airtight container on the counter for a couple of days, or place in refrigerator for up to a week.

Nutrition information based on MyFitnessPal:

  • (Calories: 183, Carbs: 15.5g, Fat: 12g, Protein: 7.1g, Cholesterol: 15.5mg, Sodium: 46.4mg, Potassium: 201.2mg,  Fiber: 4g, Sugars: 7.4g)


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