Paleo Zucchini Banana Muffins
Paleo Zucchini Muffins are a delicious breakfast that contains a serving of both fruits and veggies! These paleo zucchini banana muffins are grain-free with no refined sugar.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup coconut flour
- ¼ cup almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp sea salt
- 4 eggs
- 1/3 cup coconut sugar
- 1 tsp vanilla
- 2 TBS coconut oil
- 1/2 tsp apple cider vinegar
- 1 banana (mashed)
- 1 cup unpeeled (finely shredded zucchini (about 1 medium zucchini))
- ¼ cup chocolate chips (or cinnamon chips)
Instructions
- 1
Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
- 2
Combine the coconut flour, almond flour, cinnamon, baking soda, and salt in a small bowl, set aside.
- 3
Put banana, coconut sugar, and coconut oil into your food processor fitted with the “S” blade or blender (Vitamix) and process until smooth.
- 4
Add the eggs, vanilla, and apple cider vinegar and process/blend until just combined.
- 5
Add the dry ingredients to the wet and pulse to combine.
- 6
Add the zucchini and process/blend until evenly mixed into the batter.
- 7
Mix in chocolate chips (or cinnamon chips) by hand.
- 8
Scoop the batter into the prepared muffin pan.
- 9
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)
- 10
These muffins freeze VERY well. I make a batch, freeze them and pop them out for an easy, healthy breakfast for my kids! I just reheat for 1 minute in the microwave (from frozen) and let them cool a bit! My kids LOVE these.