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 made these and they turned out great! I substituted one of the eggs with a chia egg without a problem. I ended up having to bake them for about 30 minutes (and they probably could have done another five but I was impatient!). Even my father who was reluctant to try them loved them so much he ate 2! Thanks for the delicious recipe!
These are so good! I have tried several paleo muffin recipes, and this is by far my favorite. Even my four-year-old likes them, and he is beyond picky. Can’t wait to try more of your recipes!
This was my first attempt at paleo baking and I was disappointed. While the flavor was good, the texture was just off….way too soft and mushy. I even baked them an extra 10 minutes but it did not help.
I’m sorry the muffins didn’t work for you! This is a tried a true recipe for me, but if your zucchini has too much water the muffins can turn out too soft. I usually squeeze my zucchini a bit to prevent this. I hope this helps!
I doubled the recipe and made 2 loaves instead of muffins. I baked at 350 for 50 min, checking after 40 min. I also added chopped pecans and walnuts to the too of the bread for baking. This is the best gluten free baking I have done so far!!! I’m in love with this recipe!!!
Anyone know what the calorie count is for one of these muffins? They are so delish! Wondering how many I can safely indulge in?
I made these with almost double the amount of zucchini because I grated too much and just threw it all in there and they were still amazing!!! Super moist and delicious. Will definitely make these again! Thanks!
I made these muffins this morning. I put the batter in a greased mini muffin pan and baked for 10 minutes. They are perfect toddler-sized snacks. Thank you for this super tasty recipe! It’s the best grain-free/paleo muffin I’ve made to date!
Do you need to wring out the zucchini for this recipe or is the wet from the zucchini part of the recipe?
I usually just give mine a slight squeeze to get some of the moisture out. It doesn’t need to be really dry though. Hopefully that helps/makes sense!
It does, thanks!
OMG!! Was searching the internet for a banana zucchini muffin recipe without added sugar and found this. HIT THE JACKPOT!! I made the recipe as is, took one look at it, and doubled the recipe. Added sugar free dark chocolate chips and walnuts. DELICIOUS!! Thank you so much and looking forward to trying other recipes from this site 🙂
Yum! Now I want to try adding walnuts and chocolate too! I’m so glad you liked them!
I really like this recipe! At first I wasn’t used to nutmeg (which I think I never had any before), but the more muffins I had (at least 5 of them in 2 days), the more I felt like it goes with cinnamon really well. They are well light and health, I love the after-taste of coconut in my mouth.
Thank you, Erin!
I added dark chocolate chips, substituted applesauce for coconut oil and used two cups of zucchini instead of one. So delicious!
Instead of vinegar I added a table of unsweetened applesauce! Great recipe though. Even the kids love them!
Made these tonight, they are delicious! Can’t wait for my 14 month old to have one for a snack tomorrow!! 🙂
So glad you like them! My toddler loves them too!
I recently made these and they were wonderful!
Because I couldn’t find our honey I ended up using maple syrup instead, which I think is an improvement on the original recipe.
I have another batch in the oven right now, I’ve tried adding raisins and carrots as well. We’ll see how that goes.
Also, because my son can’t take nuts to school, I just added about 2 tablespoons of coconut flour instead of the almond flour, and it was fine–more than fine, delicious!
I believe 1 cup of regular flour = 1/4 cup to 1/3 cup of coconut flour, so a little goes a long way.
That is great to know! Always nice to be able to make things nut-free if needed.
What if I wanted to use only coconut flour and not almond flour? Would they still turn out?
R
Unfortunately I don’t think so! Almond and coconut flour have very different properties. You could always try it though! I would add an extra egg if you do.