Paleo Zucchini Banana Muffins! The perfect healthy breakfast recipe that delivers a serving of fruits AND veggies! Paleo, gluten-free & dairy-free!
Good morning. Welcome to my favorite time of the day. Yes, it's true. I am unquestionably a morning person.
What's not to love? Breakfast? Yum! Exercising? Endorphins. Coffee? Yes please. I think the main reason I love mornings is because it's the two hours in the day when my house is quiet. I wake up at 5 AM in order to experience this peaceful bliss, but I've always had a thing for the early morning hours.
You see, I'm an introvert trapped in an extrovert's body. Being surrounded by people drains me, while alone time renews and refreshes me. The minute my sweet kiddos come bounding down the stairs I need to be ready to be an extrovert, answering 1.5 million questions, soaking in every snuggle and playing endless rounds of candy land. It's awesomely exhausting.
What that means is that having healthy breakfasts on hand and ready to go, like these Paleo Zucchini Banana 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...feel me?
I have tried my fair share of healthy muffin recipes, and these Paleo Zucchini Muffins reign supreme. They have everything I'm looking for to help my kids start the day right! Fruit, veggies, protein and fiber! Plus they actually taste good.
These don't need a dollop of this cinnamon butter or half a jar of vanilla almond butter on top to make them palatable. These Paleo Zucchini Banana Muffins stand alone beautifully and my kids devour them. I keep them on hand in the freezer at all times. One minute in the microwave and I have a healthy delicious breakfast to start our crazy day off deliciously. Win. Win. Win.
How to make Paleo Zucchini Banana Muffins
Here are a few tips on how to make these Paleo Zucchini Banana Muffins!
1. Use a Vitamix.
- It shouldn't be a surprise to you that I recommend using a Vitamix to make these Paleo Zucchini Banana Muffins! No other blender is powerful enough to make the zucchini completely undetectable...which, if you have a picky eater, is very important!
2. 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!
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 in these Paleo Zucchini Banana Muffins (although they are not paleo they are delicious)!
More delicious recipes:
- Check out our favorite BEST banana bread recipe!
- 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!
- These are literally the best banana muffins you will ever make or eat! Seriously the best.
- This banana cake is to die for.
- 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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Paleo Zucchini Banana Muffins
Ingredients
- Ā½ cup coconut flour
- Ā¼ cup almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- Ā½ tsp sea salt
- 4 eggs
- ⅓ cup coconut sugar
- 1 tsp vanilla
- 2 TBS coconut oil
- ½ tsp apple cider vinegar
- 1 banana mashed
- 1 cup unpeeled finely shredded zucchini (about 1 medium zucchini)
- Ā¼ 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 āSā 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 9x5ā 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
Nutrition
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Carmen
I made these today. I found that the volume of batter yielded 9 muffins. I used high quality mini chocolate chips. I donāt think Iād like regular size chips in these. Mini chips are perfect. I found that 1/3 cup mashed banana was the perfect amount. I have a super wonderful Blendtec blender. Donāt even think about mixing the batter by hand. Blending is the way to go. Hubby and I liked these muffins a lot! Thanks for adding paleo recipes to your web site. Yummo!
Amy
These sound delicious but I'm not a hugh fan of coconut sugar. Can pure maple syrup be used as a substitute?
Thank you
Fran
This recipe is delicious! I added chopped walnuts and pecans and instead of chocolate chips, I put cocoa nips for crunch. I was buying veggie muffins in the grocery store and these are tastier and definitely cheaper. š
Laura
I'm so glad you enjoyed these Fran!
Monica
These are amazing! I omitted the sugar the first time...not bad! The second time I reduced it by half š„°
My kids love them - thank you