Chocolate Chip Raspberry Zucchini Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
Dry ingredients:
  • ½ cup coconut flour
  • ⅓ cup coconut palm sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
Wet ingredients:
  • 1½ cups shredded zucchini
  • ½ cup almond butter
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ cup milk (I used unsweetened cashew milk)
  • ⅓ cup dark chocolate chips
  • 12-24 raspberries
  1. Preheat oven to 350 degrees.
  2. Combine the dry ingredients in a bowl.
  3. In a separate large bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir until combined.
  4. Gently fold in the chocolate chips. Spoon even amounts of the batter into a 12-cup muffin pan.
  5. Place 1-2 raspberries on each muffin top, slightly pressing them into the batter.
  6. Bake in the oven for 15-20 minutes. Check at 15 minutes and each minute after. The muffin tops/edges should be golden brown.
Recipe by Destination Delish at