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.
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
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!