autumn harvest muffins {paleo}

Autumn Harvest Muffins {Paleo} l

Ahh man, these are good!  Most importantly though they are healthy!  When I started to dabble in switching over from baking with all purpose flour and whole wheat flour to flours made from natures finest, like almond and coconut flours, I quickly learned that coconut flour was where it was at.  While almond flour is a fantastic alternative I have found that I have to watch my almond consumption because it really does mess with my digestive system and how I feel.  Coconut flour has not given me any issues though.  I also love that it is more cost effective and a little goes a long way.  It is very easy on the wallet, which I know can be a major concern when making the switch over to a more whole food/paleo diet.

Autumn Harvest Muffins {Paleo} l

One of my favorite quick breads/muffins in the past was this one made with carrots, zucchini and apples.  It is amazing… however, you guessed it, it is made with all purpose flour.  So I have been on the search and working on my own version that would do that recipe justice but on a healthier level.  A few weeks ago I tried these Zucchini Chocolate Chip Muffins and thought it would be the perfect base recipe for my much sought after recipe and boy was I right.  They turned out great.  Oh and these Zucchini Chocolate Chip Muffins are also amazing as well.  So head straight to your closest farmers market, grab yourself some carrots, zucchini and apples and get to baking.  You won't regret it.  Not one bit.

Autumn Harvest Muffins {Paleo} l


Autumn Harvest Muffins {Paleo}

adapted and inspired by Paleo Zucchini Chocolate Chip Muffins

makes: 12 muffins


  • 1 c zucchini, peeled + shredded
  • 1 c carrot, peeled + shredded
  • 1 c apple, peeled + shredded
  • 1/2 c coconut flour
  • 2 1/4 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 4 eggs
  • 1/3 c coconut oil
  • 1/3 c maple syrup
  • 2 Tbsp chocolate chips {optional}


  1. Preheat oven to 350 degrees fahrenheit.
  2. Place zucchini, carrot and apple in a large bowl.
  3. In a small bowl combine flour and next 5 ingredients together and whisk until combined.  Add to zucchini mixture and stir together with a wooden spoon.
  4. In a medium bowl whisk eggs until well mixed.  Add coconut oil and maple syrup and whisk well.  Add to zucchini mixture and stir until combined.  Let sit for 5 minutes, stir again.
  5. Drop 1/4 c of mixture into each muffin tin lined with muffin liners or parchment paper.  Add chocolate chips on top, if desired.
  6. Bake for 18 minutes or until a toothpick comes out clean.
  7. Let cool on a cooling rack for 10 minutes.
Autumn Harvest Muffins {Paleo} l