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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!

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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.

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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!

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Zucchini Muffins {Grain-Free, Paleo}

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 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

  1. Preheat the oven to 350F. Fill a standard muffin pan with liners.
  2. 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.
  3. 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.
  4. 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.
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44 Responses

  1. This is a keeper! They are so moist and packed with flavours.

  2. These look really good! But I live in Norway and am unable to find coconut flour, is there a substitute I can use?

  3. 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? ;)

  4. Abby says:

    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!

  5. Jackie says:

    Made these today… they are amazing!! And bonus, they are a perfect snack for my 1 year old! :)

  6. Erin Collins says:

    I'm so happy you like them! My 2 year old loves them too :)

  7. Stephanie says:

    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.

    • Erin Collins says:

      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 :)

  8. [...] obsession into breakfast.  My kids love muffins, so I found an easy Paleo zucchini muffin recipe here.  We are not a “Paleo” family, but I just try to find the healthiest versions of recipes [...]

  9. Cheryl says:

    Best muffins I have ever made. My hubby loved them to!!

  10. Cecilia says:

    I made these muffins yesterday and they are absolutely delicious. They are moist and light. I highly recommend making them.

  11. Deb says:

    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!

  12. Amy says:

    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!

  13. [...] #7 – Meaningful Eats’ Zucchini Muffins [...]

  14. Becca says:

    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!

  15. Heather says:

    These are great – thank you! I just made a triple batch.

  16. Holly says:

    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.

  17. Elva says:

    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.

  18. Rebecca says:

    What if I wanted to use only coconut flour and not almond flour? Would they still turn out?

    R

  19. Jess says:

    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.

  20. Lauren says:

    Made these tonight, they are delicious! Can’t wait for my 14 month old to have one for a snack tomorrow!! :)

  21. abi says:

    Instead of vinegar I added a table of unsweetened applesauce! Great recipe though. Even the kids love them!

  22. Jenaya says:

    I added dark chocolate chips, substituted applesauce for coconut oil and used two cups of zucchini instead of one. So delicious!

  23. Justin says:

    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!

  24. Angela says:

    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 :)

  25. Megan says:

    Do you need to wring out the zucchini for this recipe or is the wet from the zucchini part of the recipe?

  26. Christina S. says:

    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!

  27. Emma says:

    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!

  28. […] has been a big hit in our house lately, so I’ve been testing different ways to eat it.  These muffins are perfect (my version below is slightly modified.)  I think they are better a couple of days […]

  29. Megan says:

    Anyone know what the calorie count is for one of these muffins? They are so delish! Wondering how many I can safely indulge in?

  30. Cari Ann says:

    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!!!

  31. Danielle says:

    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.

    • Erin Collins says:

      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!

  32. Melissa Payne-Smith says:

    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!

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