By Laura
Posted May 13, 2018, Updated Sep 30, 2021
4.89 from 17 votes
34 Comments
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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.
I am unquestionably a morning person.
Having healthy breakfasts on hand and ready to go, like these Paleo Zucchini Muffins, or these Spinach Muffins, is absolutely critical for me. The less time I spend making breakfast, the more peace and quiet and I can enjoy in the early morning hours before my kids wake up.
I have tried my fair share of healthy muffin recipes, and these paleo zucchini banana muffins are our favorites. They have everything I’m looking for to start our day well.
They’re made with a handful of nutritious ingredients including fruit, veggies, protein and fiber! Plus theyactually taste good.
They are freezer-friendly so you can make a large batch and enjoy them all week long.
How to make Paleo Zucchini Muffins
Here are a few tips on how to make these Paleo Zucchini Banana Muffins!
Use a Vitamix.
It shouldn’t be a surprise to you that I recommend using a Vitamix to make these muffins! No other blender is powerful enough to make the zucchini completely undetectable, which, if you have a picky eater, is very important.
Let the batter rest
Once you have blended the batter, let it rest before adding the chocolate chips for 3-5 minutes. This allows the coconut oil to soak in some of the moisture and thickens the batter substantially!
Store/Freeze
Let the muffins cool completely before storing them in an airtight container. They last in the refrigerator for up to 1 week, or in the freezer for up to two months.
Recipe FAQs
What mix-ins are paleo?
You can use paleo chocolate (discussed below) or nuts (cashews, almonds, walnuts), seeds (sunflower or pumpkin seeds), unsweetened dried fruit, unsweetened shredded coconut, etc.
Can I replace banana?
Yes, you can use applesauce in place of the banana.
Paleo Zucchini Banana Muffins: Substitutions
These muffins are perfect as-is. However, if you must, here are a few potential substitutions.
- Coconut sugar.Any granulated sugar can be used in this recipe. Just be sure that you choose a variety that complies with your dietary needs.
- Coconut oil.Grass-fed butter or ghee can be used in place of coconut oil.
- Chocolate chips.These are optional but recommended! Really you can use any mix-in that you’d like, the possibilities are endless!You can also use cinnamon chips (although they are not paleo theyare delicious)!
- Banana. You can replace the banana with applesauce.
Paleo Chocolate Chips & Bars
Sometimes it’s hard to figure out which chocolate chips are Paleo, so I’ll discuss some of my favorite healthier chocolate options!
- Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
- Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
- Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
- Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
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Paleo Zucchini Banana Muffins
Laura
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.
4.89 from 17 votes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 133.3
Prep Time10 minutes minutes
Cook Time25 minutes minutes
Cooling time5 minutes minutes
Total Time35 minutes minutes
Ingredients
- 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
Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
Combine the coconut flour, almond flour, cinnamon, baking soda, and salt in a small bowl, set aside.
Put banana, coconut sugar, and coconut oil into your food processor fitted with the “S” blade or blender (Vitamix) and process until smooth.
Add the eggs, vanilla, and apple cider vinegar and process/blend until just combined.
Add the dry ingredients to the wet and pulse to combine.
Add the zucchini and process/blend until evenly mixed into the batter.
Mix in chocolate chips (or cinnamon chips) by hand.
Scoop the batter into the prepared muffin pan.
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9×5” loaf pan for 35-40 minutes!)
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.
Video
Notes
Ingredient Substitutions
- Coconut sugar.Any granulated sugar can be used in this recipe. Just be sure that you choose a variety that complies with your dietary needs.
- Coconut oil.Grass-fed butter or ghee can be used in place of coconut oil.
- Chocolate chips.These are optional but recommended! Really you can use any mix-in that you’d like, the possibilities are endless!You can also use cinnamon chips (although they are not paleo theyare delicious)!
- Banana. You can replace the banana with applesauce.
Paleo Chocolate Chips & Bars
Sometimes it’s hard to figure out which chocolate chips are Paleo, so I’ll discuss some of my favorite healthier chocolate options!
- Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
- Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
- Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
- Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
Store/Freeze
Let the muffins cool completely before storing them in an airtight container. They last in the refrigerator for up to 1 week, or in the freezer for up to two months.
Nutrition
Serving: 1muffin | Calories: 133.3kcal | Carbohydrates: 14.9g | Protein: 3.8g | Fat: 7.1g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Cholesterol: 62mg | Sodium: 173.5mg | Potassium: 100.4mg | Fiber: 3.2g | Sugar: 9.3g | Vitamin A: 330IU | Vitamin C: 2.2mg | Calcium: 20mg | Iron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
More delicious recipes:
- These paleo zucchini banana muffins are one of my favorite breakfast recipes!
- This Paleo Banana Bread is amazing!
- Paleo Blueberry Banana muffins are a reader favorite.
- This peanut butter banana baked oatmeal is SO good!
- Spinach banana muffins are healthy and delicious!
- Try this healthy banana bread! It’s delicious and no one can tell it’s good for you!
- These double chocolate zucchini muffins are so good!
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