Moist grain-free zucchini muffins sweetened with banana.

three paleo zucchini muffins on white plate with glass of milk

I need muffins in my life on a weekly basis.

They are perfect for breakfast.
Great for a weekend brunch with friends.
A good 3pm treat.
The perfect post-nap/pre-dinner snack for my 2-year-old.
A great post-workout reward.
And the perfect late night TV watching healthy treat.

These zucchini muffins are my new favorite. They have a full cup of shredded zucchini (about 2 small zucchini) for 10 muffins, which adds a sneaky vegetable and keeps the muffins moist.

They are full of protein from the eggs and almond flour. And they are perfectly sweet from a banana, honey, and warm cinnamon!

zucchini muffins lined up in a row on marble background

I use mostly coconut flour for this recipe which is a huge nutritional plus. Coconut flour is lower in calories and fat then it’s grain-free cousin, almond flour.

It also packs a healthy punch of fiber. I am still a big fan of almond flour, but it should be used in moderation as it does have a lot of calories.

overhead shot of muffins on cooling rack

These muffins are a great introductory recipe if you are new to gluten-free, grain-free baking! I find people are always pleasantly surprised by how great paleo baked goods taste.

We will definitely be making these with all the fresh spring zucchini that’s around this time of year. And I see double chocolate version of these muffins in my near future too! If you like this recipe be sure to check out my Paleo Banana Bread and my Paleo Pumpkin Cookies. You also might like these gluten-free zucchini muffins.

close up shot of zucchini muffin cut in half with wrapper
three zucchini muffins on white plate
4.93 from 27 votes

Paleo Zucchini Muffins

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 10 muffins
Moist grain-free zucchini muffins sweetened with banana.

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 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.

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

 

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 4 stars
    I really enjoyed the taste of these. I would however squeeze some liquid out of the zuccini next time. I felt the muffins were a bit too soft due to the zuccini liquid.

  2. 5 stars
    these are not good..they are OUTSTANDING – when I saw the batter I thought oh that going to be terrible but they are one of the best muffins I have EVER had and that includes flour ones – thank you SO MUCH for this great recipe – try it – you will not be sorry!!!

  3. 5 stars
    These are great, easy to make, moist and delicious! I added chocolate chips to mine, helps the kids when they know there is zucchini in them! Thanks for sharing this recipe 🙂

  4. 5 stars
    Perfect amount of moisture! Always the test of a zucchini muffin recipe. I substituted ghee for the coconut oil and added 1/4 cup chopped pecans, and they came out great. Thanks for the recipe.

  5. 5 stars
    Hello.This is delicious site that you have provided for the public.My eyes have been feasting as I look through your thorough collection of recipes.I was googling quinoa to lead me to your site Erin.I made your Quinoa cake.I have been trying to get quinoa in my diet.With this protein packed snack cake it will be easy.Thank you.

  6. Hi, Erin,

    I am about to make the paleo zucchini muffins. But I only have a tiny food processor. Would it work to use an electric hand mixer?

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