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.
Paleo Zucchini Muffins
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
I like the texture of these muffins. I find the biggest challenge of baking with coconut flour is finding the right ratio between the wet and the dry. These muffins are not too dry nor too soggy. However I made a minor adjustment in one of the steps. I didn’t let the batter sit for 3-5 minutes before adding the zucchini and the banana cause the recipes called for baking soda which is good cause we are dealing with acidic wet ingredients such as vinegar and honey. But baking soda is very time sensitive. The chemical reaction called carbon dioxide becomes active as soon as the battery is moistened. The bubbling reaction that causes the batter to rise only expands in hot temperature. So you want to put your batter in a preheated oven as soon as possible once the carbon dioxide is activated otherwise the batter will fall flat. I also added 1/2 tsp of psyllium husk powder with the dry and a tbsp of orange juice for extra moisture along with the wet ingredients. But I would definitely make these muffins again.
I have made these twice now – so good! They are my favorite out of a few paleo zucchini muffins I have tried. I subbed applesauce for the banana b/c my bananas weren’t too ripe, still came out great. Made half of the batch with some mini choc chips – yum!
Thanks for the recipe.
These are great – thank you! I just made a triple batch.
AMAZING!!! I made these for a crossfit competition – for my team to snack on between WODS and everyone loved them! So moist, so flavourful, so delicious!
Thanks for the great recipe!
I have 2 beautiful zucchini from my CSA ready to go and can’t wait to make this recipe! Thanks for posting and inspiring others to good paleo nutrition and health!
Thanks Deb! I hope you like the muffins!
These look really good!! I’m excited to try! Do you know if applesauce would work in place of banana?? I’m allergic to banana.
Thanks!
Hi Amy! You could try 1/2 cup of applesauce. I haven’t tried it but I suspect it would work 🙂 I hope this helps!
I made these muffins yesterday and they are absolutely delicious. They are moist and light. I highly recommend making them.
I’m glad they turned out for you!!
Best muffins I have ever made. My hubby loved them to!!
Awesome!
Question, have you tried using flax or chia eggs with these? I’m trying to cook with less eggs to lessen inflammation, but some recipes don’t fair well to the flax/chia egg. Wondering if you’ve tried it or not.
I haven’t tried it! I would be very curious to know it it works though. Egg-free, paleo baking can be tricky! But I know a lot of people need to avoid eggs. Let me know if you try it 🙂
I'm so happy you like them! My 2 year old loves them too 🙂
Made these today… they are amazing!! And bonus, they are a perfect snack for my 1 year old! 🙂
oh my heavens these look delicious. and I was going to make whole wheat ones this weekend! Just ordered almond and coconut flour off amazon. Super excited! These seriously look delicious and the pictures are amazing!
Yum! I also need muffins in my life and always have a secret stash in the freezer if the cravings arrive. I love that you have sneaked veggies into these muffins, means they are super healthy right? 😉
These look really good! But I live in Norway and am unable to find coconut flour, is there a substitute I can use?
I just threw some shredded coconut in my Vitamix to make my own coconut flour. I did the same thing with some raw almonds. This saved a lot of money. I took them to a breakfast meeting and they were a big hit.
So glad they works for you!
This is a keeper! They are so moist and packed with flavours.
This are awesome. Very moist. I added soaked raisins.