Go Back
Fluffy Paleo Zucchini Muffins - Paleo Zucchini Muffins: bake these moist, grain-free treats perfect for breakfast or a healthy snack. Made with coconut and almo

Fluffy Paleo Zucchini Muffins

Paleo Zucchini Muffins: bake these moist, grain-free treats perfect for breakfast or a healthy snack. Made with coconut and almond flour for a tender crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (56g) coconut flour
  • 1/4 cup (25g) almond flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1/3 cup (79ml) honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1/4 cup shredded zucchini, excess moisture squeezed out
  • 1/2 teaspoon apple cider vinegar
  • 1 ripe banana, mashed

Method
 

  1. Preheat the oven to 350F (175C). Line a standard muffin pan with paper liners.
  2. In a large bowl, whisk together the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and kosher salt.
  3. In a separate bowl, whisk together the eggs, honey, vanilla extract, and melted coconut oil until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter sit for 3-5 minutes to allow the coconut flour to absorb the liquids.
  5. Gently fold in the shredded zucchini, apple cider vinegar, and mashed banana.
  6. Divide the batter evenly among the lined muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container in the refrigerator.

Notes

- Don't overmix the batter; pulse just until combined to ensure a tender muffin texture.
- Use a fine grater for the zucchini to avoid large watery chunks in your muffins.
- Check doneness with a toothpick: it should come out clean. Overbaking can lead to dry muffins.
- Storage: Keep leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently in the microwave for 20-30 seconds.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.