Moist grain-free zucchini muffins sweetened with banana.
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!
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.
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.
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Paleo Zucchini Muffins
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ⅓ 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)
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.
Nancy Consaul says
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!!!
Marnie McColman says
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 🙂
Patricia says
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.
Sscox13 says
Made these today amd they are fabulous. Moist, great flavor. Yum
Perry says
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.
Linda says
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?
Ashley says
If I’m making this for a nine month old who can’t have honey can I substitute maple syrup?
Erin Collins says
Yes that will work great!
Emily Gretsky says
Have you ever added carrots in as well?