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 cant have fruit!! what can i substitute banana or applesauce for? Also can i add protein powder in it?
Love these, they quickly became my go-to recipe for my 2 year old. Do you have the nutrition facts somewhere? Just curious what the carb count is per muffin, thanks!
These look amazing. So excited to try them!
I did have a question: do you add the coconut oil in solid or liquid form? I’m assuming liquid, but why dirty another little bowl if I don’t have to, right?!
Thanks!
Can one just use a spoon to mix/incorporate the wet ingredients and a spoon to mix the wet ingredients with the dry ones? I have a food processor but prefer to bake without using a sharp blade.
So we made these muffins today. Followed the recipe EXACTLY. I have to say… I’m impressed! No super egg-y texture. Good flavor. Moist but not crazy or soggy. My kids gobbled these things up. A fabulous help for me trying to switch my carb loving kids over to a paleo diet. I think this will be a staple for breakfasts for a while. We might add blueberries next time or nuts for a texture change up for the kids (else they tend to get bored with one thing for a while). THANK YOU for a fabulous recipe that even my husband could follow. 🙂
I’m so glad to hear this! Happy you liked them! 🙂
Yum! These are so moist and delicious. I realized I messed up and put 1/2 almond and 1/4 coconut flours but they still turned out! I just squeezed a bit of liquid out of the zucchini just in case. Thanks!
The only issue here is that the recipe calls to bake honey. Honey become a toxic substance for the body when cooked. Highly advised to drizzle the honey on afterwards 🙂
I have been eating gluten free for about 6 years now. I have tried countless recipes and thrown many out… until now! I have made 2 of your recipes and they are delicious! And my toddler loves them! I can’t wait to try this one. Wondering if you have tried a “chocolate zucchini” recipe as my older daughter isn’t fooled easily. Would love to hear if you have any!
I’m so glad to hear this! Thanks for letting me know!
Hi there! Is the honey necessary or is it just a sweetener? Could maple syrup be used instead? Or nothing? I have to watch my sugar. Thanks!
Maple syrup could definitely be used instead! I haven’t tried these with no sweetener. I would add 1/3 cup almond milk in place of the liquid sweetener if you try it because you need the liquid. Let me know how they turn out!
Is there a sub for the banana?
You could try using 1/2 cup applesauce instead. I think that should work!
I LOVE these muffins! I have been making these for months now and am so grateful for this recipe! Finally a healthy muffin I feel great about feeding my kids. I always have these on hand in the freezer! I make a batch, toss them in there and just reheat for 1 minute in the microwave at breakfast time! Thank you for this awesome recipe!
can I use this recipe without using the banana, also I don’t want to use applesauce, can I get away using neither those 2.
Hi Lorena! I don’t know how it would work without the banana. You could try using pumpkin and increasing the sweetener slightly!
These are delicious! I added 1/4 c cocoa powder and 1/4 chocolate chips to make a decadent treat. Thank you!
Please help what can we sub for all the coconut ingrediants and honey. Few allergies over this way..
Hi Erin:
We made the Zucchini Muffins exactly as written and they turned out great- I did follow the tip for removing some of the water from the zucchini – and the only mistake I made was placing them in the refrigerator before they were 100% completely cooled- this made them soggy when we went to have our next couple of muffins- We still finished the entire batch of course- but next time I will be more patient and let them really cool down-
Wonderful Site- so very happy to have found you!
Kelli