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Meaningful Eats

Paleo Zucchini Muffins

10 muffins
Delicious and nutritious - these paleo zucchini muffins are moist, packed with flavor, and full of hidden healthy ingredients that even the pickiest eater will enjoy!
These muffins are a great introductory recipe if you are new to gluten-free, grain-free baking!
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Erin Collins

Ingredients

Dry Ingredients:

  • 1/2 cup (56g) coconut flour
  • 1/4 cup (25g) almond flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Other Ingredients:

  • 4 large large eggs
  • 1/3 cup (79ml) honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1/2 teaspoon apple cider vinegar
  • 1 banana mashed
  • 1 cup unpeeled finely shredded zucchini (about 2 small zucchini)

Instructions

  • Preheat the oven to 350F. Fill a standard muffin pan with liners.
  • Combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl.
  • In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined.
  • Add the dry ingredients to the wet and pulse to combine.
  • Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids.
  • Add the apple cider vinegar, banana, and zucchini and pulse to combine.
  • Scoop the batter into the lined muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean.
  • Cool and enjoy! Keep leftover muffins in the refrigerator.

Notes

RECIPE NOTES
Dairy-free: These muffins are naturally dairy-free as paleo recipes do not include dairy products. No changes need to be made to enjoy delicious dairy-free muffins.
To Make-Ahead: You can prepare the muffin batter a day in advance and bake the following morning.
To Store: Refrigerate leftover muffins in an airtight container for up to 3 days.
To Freeze: These muffins can also be frozen by wrapping each muffin individually in plastic wrap then storing in a resealable bag. Frozen muffins can be stored for up to 3 months.
To Reheat: Remove the plastic from the frozen muffin and microwave for 20 to 30 seconds, until thawed.

Nutrition

Calories: 139kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 265mg | Potassium: 104mg | Fiber: 3g | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 3.2mg | Calcium: 22mg | Iron: 0.7mg