How incredible would it be if I drove up to your house in a truck that served ONLY muffins? Would we automatically be BFFs? Would you pay me in gold?
Hopefully the thought of me rolling up in a muffin truck and handing out muffins doesn’t sound weird. I have good intentions, I swear.
By now I think we’ve all figured out how much I adore zucchini; it gives wonderful moisture to baked goods and is packed with both potassium & fiber. Noms.
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Ingredients in paleo zucchini muffins
This easy paleo zucchini muffin recipe is my new fav. Probably EVER. Seriously, that’s how much I adore these muffins! They’re naturally sweetened with banana and a hint of maple syrup, and there’s no oil because the zucchini adds the perfect amount of moisture. Here’s everything you’ll need to make them:
- Zucchini: the star of the show that adds moisture to these delicious muffins.
- Banana: for natural sweetness and additional moisture.
- Cashew butter: I love adding nut butter to muffins for a wonderful boost of protein, healthy fats & flavor. Cashew butter keeps these zucchini muffins paleo, too!
- Maple syrup: you’ll just need a bit of pure maple syrup to get the sweetness just right.
- Eggs: two eggs help these muffins hold together well. Flax eggs or chia eggs might work well but I haven’t tested it out. Let me know if you try either of them!
- Vanilla: always have to add a bit of vanilla extract for flavor.
- Coconut flour: the gluten free, low carb flour that makes these paleo zucchini muffins extra special!
- Baking soda & salt: so that the muffins bake up properly.
How to make paleo zucchini muffins
- Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. You’re only making 10 muffins, so leave two liners out.
- Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Mix until smooth and well combined.
- Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
- Divide batter evenly between 10 muffin cups. Bake for 22-27 minute or until toothpick comes out clean and the tops of the muffins are just slightly golden brown. Makes 10 muffins.
Tips for making gluten free zucchini muffins
- Squeeze out ALL of the extra moisture from your zucchini. This will ensure that they bake up well and aren’t too moist.
- Use an extra ripe banana for the perfect amount of sweetness. The more brown spots the better!
- Do not pack your coconut flour. Packing it could cause your zucchini muffins to become too dense.
Freezer-friendly healthy zucchini banana muffins
These healthy zucchini banana muffins are freezer-friendly! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Nothing beats a good muffin. Come on, you know I’m right.
Time to get your bake on. Right freaking now!
More zucchini recipes to try
- Peanut Butter Zucchini Bread Baked Oatmeal
- Good Morning Healthy Maple Blueberry Zucchini Muffins
- The Best Zucchini Brownies You’ll Ever Eat
- The BEST Zucchini Lasagna Recipe (low carb!)
- Summer Garden Crustless Zucchini Pie
Get all of our zucchini recipes here!
If you make these delicious paleo zucchini muffins, be sure to leave a comment & a rating so I know how you liked them! You can also tag #ambitiouskitchen on Instagram — I love seeing your creations and featuring followers. xo!
Paleo Banana Zucchini Muffins
Scrumptious paleo zucchini muffins made with banana, coconut flour and cashew butter. These fluffy, dairy and gluten free zucchini muffins are naturally sweetened and perfectly moist for a wonderful, healthy snack or breakfast!
- 1 cup shredded zucchini (from 1 medium zucchini)
- 1/2 cup mashed banana (from 1 medium banana)
- 3/4 cup cashew butter
- 1/4 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. You’re only making 10 muffins, so leave two liners out.
Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Mix until smooth and well combined.
Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
Divide batter evenly between 10 muffin cups. Bake for 22-27 minute or until toothpick comes out clean and the tops of the muffins are just slightly golden brown. Makes 10 muffins.
*Feel free to use a different nut butter such as: almond or peanut. Sunflower will also work, but your muffins may turn green; sunflower seeds contain chlorophyll which reacts with the baking soda/powder in recipes when heated and then once cooled, can turn green.
Muffins are freezer friendly. If you want to freeze them, simply wait until muffins are completely cool, then store in an airtight container or freezer safe plastic baggie.
To make muffins vegan: I think you could add a flax or chia egg and have them work out well! I haven't tried it, but please let me know if you do.
If you'd like feel free to add blueberries or chocolate chips to these muffins!
I have been thinking about these muffins since I saw them on snap. I <3 baking with zucchini too. (PS. I MUST look into peapod. What a lifesaver!)
These look amazing!!
These sound incredible. Cashew butter + zucchini?! Sign. me. up.
Any idea on what I could use instead of the coconut flour? Maybe chickpea flour?
I’m not sure, I haven’t tried it. I think you could use 1/2-3/4 cup of whole wheat flour and have it work out nicely. Chickpea flour might also work with the same measurements.
Great! I’ll give it a try! Thank you!
I used almond flour & they turned out great!
Could this recipe be easily doubled by doubling all of The ingredients? Thanks!!
I think so, yes!
Yes to two quick breads in one! Love both banana and zucchini muffins, but together sounds like the best of both worlds!
You can totally drive to my house with a muffin truck and I will literally pay you in gold/whatever other precious gems you want! LOL these look amazing!! Love that they’re full of zucchini and paleo too!
The photos are amazing. I am totally agree with Marina that I am also ready to pay you anything for this muffins. I love Banana and I will going to make it this Saturday. Thanks
Yum! Going to try these for sure, any suggestion for exchanging the maple syrup for a sugar substitute like Sweeta? My husband is diabetic.
I use sugar free pancake syrup instead of maple syrup for my diabetes
Can’t wait to try these out, just need to get my hands on some coconut flour!!
So yummy! Perfect breakfast with iced coffee and cantaloupe.
THESE MUFFINS. The farm box from Pea Pod sounds LEGIT.
These were great! Healthy, moist, and delish! Thanks for another wonderful recipe!
Hi! These look delicious. Think I could eliminate the maple syrup all together? Would love to make for my toddler but I don’t give her any added sweeteners – maybe increase the banana to replace the syrup?
That’s a great question! I wouldn’t recommend it because of the moisture it adds, however I think you could sub 1/3 cup of almond milk for the maple syrup to eliminate added sugars. Let me know if you try it.
I have used applesauce to minimize the added sugar. They are perfect!
Was this a 1:1 substitution?
I love all your recipes but for some reason, when I made these recipe, I got certain bites of something very bitter here and there ! I have no idea why ?? Could it be that when I directly added the baking soda and coconut flour into the wet ingredients, the baking soda didn’t mix thoroughly ?? It’s delicious when I don’t get those bitter bites though lol also, did you just combine everything together using a spatula ?
Hi! Hmm that’s so strange, I wonder if it’s the zucchini? I’ve never had an issue with the baking soda tasting bitter, but you could also use 1/2 teaspoon less and see that that helps. You really can’t over mix these since they are gluten free 🙂
Apple sauce 🙂
I’ve made these twice now. They’re so good. Thanks!
agreed! very tasty!!
Just made these this weekend and loved them! Do you think I could make a fall version? (i.e. subbing pumpkin for banana, adding adt’l sweetener, pumpkin pie spice, and pecans)? Thanks!
I just made these tonight for the first time. They are SO delicious, in fact its the first paleo “sweet” bread/muffin I’ve tried that’s actually good. My kids ate them up and can’t wait to finish off the pan. Thanks so much for a great recipe!! My changes were, I had to use two small zucchinis, I used almond butter and I added DF chocolate chips. Perfection! I love the other person’s idea to try pumpkin spice. I may try that next!
These are delicious! I was very skeptical of paleo muffins but was very happy with the results. I just made another batch (an unsweetened version) and subbed the zucchini and cashew butter for grated apple and almond butter. Not as good as the original because I omitted the syrup but they’re tasty and I’m happy to feed them to my kids.
Whoa — i love the idea of almond butter & apple muffins (maybe with cinnamon?). Might just have to recreate those!
Do you think it would alter the recipe too much if I added spinach to the muffins?
i am trying to find a recipe where I can max out the veggie content for my toddler. He has taken to throwing all vegetables on the ground at mealtime.
The water factor would be the only thing I could think of, if it’s too wet with the spinach add a little more coconut flour? I bet shredded carrots would be good in these too!
I just made these and the batter alone was so good it almost didn’t make it to the oven! I did change it up a little… I cute some of the cashew butter and added chocolate hazelnut butter, also added a dollop of honey and cinnamon. These turned out so delicious!!!! Like won’t make it to the freezer, I’m going to possibly hide them from my daughter and eat them all myself they’re so good!
Any suggestion to substitute cashew butter? My liitle one is allergic to all kinds of nuts. Would love to try this recipe for a healthy snack for her!
Made these yesterday and they are the best! They were so easy, moist and super delicious! Thank you so much?
Delish!! I had tried probably a dozen recipes like this one and I have never gotten the right texture and flavour combination until now. Living at high altitude, I made slight changes by adding a few extra tbsp of coconut flour and I bumped up the temp a bit as well. I didn’t have time to make cashew butter, but the almond I had on hand worked really nicely. I let the coconut flour absorb the moisture while I chopped up some dark chocolate chunks to add. They didn’t deflate like every other muffin I’ve made. I’m sure they will be just as tasty for breakfast but the tester I had hot from the oven was to die for!
Thanks so much for this recipe!
OMG! These are delicious!
Do you have any recommendations for how to make these Egg free?
I made with a gelatin egg and chia egg. Turned out great!
Was that the same recipe? As in, 1 gelatin egg and 1 chia egg to make up the 2 eggs, or was that that you have used a double geltin egg in one batch and a chia egg version in a different batch? My friend can’t et eggs so i would like to find a really good muffin i can bake for her. Thank you!
I just made a batch with egg & a batch with 2 flax eggs. The flax egg batch took longer to bake & didn’t rise like the egg batch did. Visually not as appealing as with egg, but the flax egg ones taste the same.
Can I use almond flour? No coconut
If you freeze them, what would be the best way to warm them up to eat? Thank you!!!
Hey thank you very much for adding this recipe. It has been hard finding good recipes that fit my new diet. I’ve lost over 45lbs now doing the Country Heat workout program and I absolutely love it. I am trying to keep my figure now and recipes like this truly help. If you’re interested in reading my weight loss journey and reviews you can see it all on my blog at: http://www.theadventurelifestyle.com.
I’m thinking or trying to sub out the almond butter with applesauce to make these a bit lighter. Any thoughts on how this would workout? Would that add too much moisture?
I’m not really sure that would work — almond butter and applesauce are very different ingredients.
I’m having a hart time seeing how just 1/2 cup of flour can hold up to the weight of these ingredients . . . but I’m going to try them anyway
Thank you for the super yummy recipe! Just made them last night and they turned out SO. GOOD. I doubled the batch and got 24 mini bundts with dairy-free dark chocolate chips. YUM.
Awesome recipe! Turned out perfectly and I did replace the eggs with egg replacement. I also added a bit if cinnamon, walnuts and dried currents. So good!
Hi Can you use seed/nut butter instead of cashew butter?
Very good and super easy.
So glad you enjoyed!
Would I be able to substitute honey for the maple syrup?
I want to thank you times a million for this recipe! I pretty much eat Whole 30 every day, so I couldn’t add any sweetener. I found that adding chopped cherries, apples, peaches, figs, pretty much anything to these works out great, even for my husband who is a sugar fiend! I use a dash of salt only and add 1/2 cup unsweetened apple juice to help sweeten as well. I also double the recipe and overstuff each liner to make 18 muffins and bake for 27 minutes at 350. There are an endless combination of fruit that can be added to these, along with the apple juice, to sweeten. They’re so, so wonderful. I can’t thank you enough for sharing this!
Hi Laura! So glad you found some subs that worked out for you in here – enjoy!
Do you think I could add vanilla whey protein powder?
Hi Mandi! You could try adding a scoop 🙂
Will this recipe work if I omit the banana?
You can try replacing it with applesauce! This recipe is a great banana-less muffin 🙂
I have made these many times before and they are truly the best muffins I’ve had since cutting grains. Today I was making them for a friend and found my coconut flour was no longer usable and the grocery store ran out. I decided to opt to try homemade coconut butter instead (pulverized shredded coconut). I recognized the fat ratio would be off, so cut back the nut butter to half a cup and added about 1/3 cup almond flour to compensate. I live at high altitude so I was more worried about them being too mushy than too dry. They turned out wonderfully! I also added some Ceylon cinnamon, and a touch of allspice, cloves and nutmeg. They smell fabulous! I’m glad I could still make them with what I had on hand!
I’m so glad you’ve been enjoying these, and noted that those substitutes worked! So delicious 🙂
We are following Whole 30. Can I make these without the maple syrup?
Hi! I wouldn’t recommend leaving the maple syrup out as it will change the consistency of the muffins.
I found these muffins on your blog a couple months ago. They have become an (almost) weekly staple in our house! There is no compromise with this grain-free recipe. The texture is perfect. The favors are right up our alley too. Thanks! I’ll be keeping an eye out for similar grain-free muffin recipes!
Amazing! I’m so happy to hear that. We’re having muffin week on the blog soon – stay tuned 🙂
These are simply amazing!!
I’m glad you like them!!
Can I use peanut butter and double the banana with no zucchini?
Hi Gloria! I wouldn’t recommend subbing out the zucchini for banana – search my Vegan Paleo Banana Muffins instead 🙂
I’ve been experimenting/looking for a healthy gf zucchini muffin recipe for a breakfast muffin. What would substituting coconut oil for the cashew butter do? Would using agave syrup work in place of the maple syrup? Also to up the protein aspect – would you think oat flour combined with coconut flour would work successfully? Thx!!
These are perfect! I wouldn’t recommend substituting coconut oil because it’s a very different consistency, but agave should work in place of the maple syrup. I haven’t tried that flour combination either, but let me know if you do!
I just tried these muffins last week and they are AMAZING! Subbed Almond Butter because it’s what I had on hand but so yummy and moist. I was surprised because of the coconut flour. Making again tonight for this week.
What an excellent recipe! I’m learning to “eat clean” to reduce depression that I understand is exacerbated by inflammation – so I m steering clear of processed everything! I’ve been experimenting with almond and coconut flour for about 8 months and thankfully ran across this recipe today 7/24/18. My substitutions were honey (I used 1/8 cup because my husband is watching his sugar) and I home made my own walnut butter. They flavor wonderful. I made a second batch with organic 72% Cacao Dark Chocolate chunks and sprinkled some crushed walnuts on top These are going to quickly become my one of favorite recipes. Thank you Ms Monica, for sharing your awesomeness!
Oops..sorry…meant to say, “Thank you Ms. Monique!”
I just wanted to say thank you for this recipe! I have made these muffins probably 10 different times over the past couple of years. I figured it was about time I write a review and rate the recipe since I use that function to judge a recipe before I try it myself! They are so easy and so delicious! And, the recipe is very forgiving which is really rare for paleo! I’ve also tried it with almond butter, and I add enjoy life chocolate chips almost every time — so so tasty! Thank you!!
You’re welcome Kelly! Thanks so much for the review 🙂 LOVE chocolate chips in here, too!
Just made a double batch of these and they’re wonderful! This is the first zucchini muffin with nut butter I’ve made and I’m so glad I gave them a try – totally delicious. Hoping these free well since I have so much zucchini right now… Thank you for a great recipe!
I’m so happy you liked them!! Great way to use zucchini 🙂 They should freeze well, too!
Just made these today and added a cup of fresh blueberries. Yum! Nice job! Not too sweet at all. We are in Colorado but the altitude was not an issue… however I always monitor baked goods to avoid over cooking. What else are toothpicks for?! 😉
I made these tonight but substituted banana flour for the coconut flour (it’s what I had available). Followed the rest of the recipe as written. Yum! They turned out awesome. I wound up putting 1/2 C + 2 Tbsp of the banana flour (what was left in my bag) and the texture came out very light and not at all dense. Love the zucchini and banana in these muffins. I’m planning to experiment with adding fruits and spices to the next batch! Great recipe. Super easy and fast to make.
I’m glad your swaps worked out here! Such a great snack recipe (and perfect for adding your fav spices).
We loved these, Monique!! I added cinnamon and nutmeg and added chocolate chips to half and blueberries to the other half. SO GOOD!
Amazing! So glad you guys loved them 🙂
These came out great! Much better than other coconut flour muffins I’ve tried. I didn’t realize until I started measuring that I only had 1/2 c almond butter, so I added 1/4 c superfine almond flour and a tablespoon of unsweetened applesauce to make up the difference and it worked like a charm.
Glad you loved these (and that the swap worked out!)
I was wondering if I could substitute the banana ( upsets stomach ) for something that doesn’t add a lot of sugar?
You could try mashed sweet potato or applesauce! Or try these muffins 🙂
Does this recipe need baking powder or just baking soda?
Just baking soda!
I love these muffins too! I tripled the recipe except substituted a cup of shredded carrots for one of the cups of zucchini. I also substituted organic smuckers chuck peanut butter for the cashew butter. I made 12 whopper sizes muffins and baked them for 43 minutes. I poured the little bit extra of batter into dog biscuit molds and baked along with. They all came out perfect! Moist with a nice crunch on top. Thanks so much!!!
Delicious! I’m glad the shredded carrot worked out well. Perfect snack 🙂
Hello! I just made these and they are amazing! Thank you for the recipe! My son didn’t care for them because of the zucchini (you can’t even taste it, but just knowing it’s in there is a turn off for him!) Is there something else I can sub for the zucchini?
Hi Karen! I’d suggest these muffins if he doesn’t like the zucchini in here: https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/ they’re just as delicious!
These are the bomb even with the substitutes I made! I had to sub almond flour for coconut flour and PB for the cashew butter. They were still very moist and healthy!
I’m glad those swaps worked out well for you! Such a great snack.
This recipe was a great way to use up bananas and zucchini that I had lying around… Simple ingredients that all paleo bakers already have. I subbed almond butter and they turned out delicious!
Absolutely! Glad the almond butter worked out well 🙂
Wow, from all the positive comments I was excited to make this but what a disappointment . Very dry and almost no flavor. I should’ve added cinnamon and nutmeg. I’m sure that would’ve helped. I followed the directions to a T so I can’t imagine why it was so tasteless.
That’s so strange, especially if you had ripe bananas, you would think these would taste a little like banana.
I will try these recipes with my friends. i really loved it. Thanks for sharing these amazing recipes.
Absolutely! Enjoy 🙂
Another amazing recipe from this site! So moist and easy to make. I subbed peanut butter for cashew and baked for 22 mins – def could’ve done less time in oven but they are still a hit! So good and guilt free!
Perfect! So glad you loved them!
These are so good. I had to sub some snickerdoodle and espresso cashew and almond butter I had and they still came out amazing. I may share some with my kids but I made them their own muffins full of gluten so I don’t feel guilty hoarding these. 🙂
That sounds delicious! So glad you liked these 🙂
These turned out wonderfully! Super moist and flavourful!
I used summer squash, as that’s what I had on hand, used part tahini and part peanut butter and added fresh blueberries!
I will definitely be making these again! Thank you so much!
Perfect! I’m glad those worked out well 🙂
I first made your apple cinnamon muffins a few days ago and was amazed that my 3 year old who is a very picky eater really loved them. I then tried these and was worried he wouldn’t like the zucchini in them but he loved them as well. I’m so happy that I’ve found a healthy yet delicious snacks for my kid. Hint: Peeling the zucchini will make sure that the kids have no clue about the veggies in there. 😉
These muffins are summer to me! I make them once a week during zucchini season! I’ve been playing around with different nut butters too! On top of being super delicious, they are great ingredients and are heathy!
Absolutely! Such a great way to use up extra zucchini.
These muffins turned out perfect. Seriously my new favorite muffin recipe, and I experiment a lot with paleo muffin making. Super easy. I was out of cashew butter so I used almond butter instead and they are delicious. Thank you!
Perfect! Glad you enjoyed!
So good and toddler loves them with chocolate chips of course
The best! 🙂
I made these today and used tahini in place of cashew butter. They turned out really delicious! My toddler will love them.
Perfect! Glad you loved them!
These are easy and delicious!!
Glad you loved them!
I’m so pleased with these. I’m usually very skeptical on making healthy breakfast muffins for fear of dry texture, but these turned out great. Super moist and taste like you’re doing something good for your body while still having a treat! In the middle of making them, I realized I ran out of eggs so I subbed 2 flax eggs (2 tbsp ground flaxseed meal with 6 tbsp hot just boiled water / let it set for 2 minutes) and it worked perfectly. I also subbed cashew butter for Barney’s almond butter and I think that gave it a great nutty, sweet-savory vibe. 10/10. Might make another batch tomorrow.
I’m glad that worked out well! Perfect snack or breakfast 🙂
LOVED how light and fluffy they turned out! I added an extra 1/2 zucchini and 1/2 a teaspoon of cinnamon.
Perfect! Glad you loved them!
Love these – make them frequently but always used peanut butter instead and also have to bake them for 30-35mins. They’re delicious and super moist. Yummy!
Perfect! Glad you love them!
I’ve made these several times, always with Trader Joe’s cashew butter and dark chocolate chips. They go great with a latte for breakfast!
Muffins + coffee = best breakfast, right?! So glad you love these ones!
Made these last night to have for the week and I subbed almond butter since I didn’t have cashew butter and they’re soooo good! Of course I added TJs dark chocolate chips LOL
Thanks for posting these!
Just made these delicious muffin for me and my 10months baby. They are healthy, moist and absolutely delicious!! I substituted the Cashews butter with almond butter and eliminate the maple syrup and comes out perfect !
So happy they turned out amazing! Thanks, Marwa 🥰
Continuing to return to this recipe after 4 YEARS… It is that good! Previously made as muffins following the recipe exactly. So moist and so good! Love that this calls for such simple ingredients and comes together very quickly. THANK YOU!
I was feeling like a loaf bread yesterday so I experimented baking it for 40 – 45 minutes (checking often to see if it was done). It came out wonderfully! I added a coffee cake like crumble top with 1/2 cup walnuts, 1 tbsp-ish melted coconut oil, 2 full tbsp brown sugar, a whole lot of cinnamon, sprinkled with some leftover cinnamon sugar I had on hand.. DELICIOUS!!! Next time I’ll try to add a streusal in the middle.
Omg thank you, Kelsey!! I’m SO happy you’re here ❤️ And glad to hear this recipe came out great as a bread! LOVE the idea of the coffee cake topping.
These are our go to favorite muffins that I’ve used for years since I found this recipe! The only change is I use almond butter and almond flour. SO delicious!!
Ahh this is amazing! SO glad you are loving this recipe 😊
These are amazing! I used 2/3 c zucchini and 1/3 c shredded carrot. I also used 3/4 c banana and 1/2 c almond butter because almond butter is pricey. We added 1/2 tsp cinnamon and 1/2 c raisins because my toddler loves them. SO soft and nutritious!!