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+ servings
three zucchini muffins on white plate

Meaningful Eats

Paleo Zucchini Muffins

Moist grain-free zucchini muffins sweetened with banana.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins


  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs
  • cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil
  • ½ teaspoon apple cider vinegar
  • 1 banana mashed
  • 1 cup unpeeled finely shredded zucchini (about 2 small zucchini)


  • 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.


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