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    Home » Paleo Zucchini Banana Muffins

    Paleo Zucchini Banana Muffins

    Published: May 13, 2018 · Modified: Sep 30, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    Front view of three Paleo Zucchini Banana Muffins stacked on each other, the top one has a bite taken out of it

    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 they actually taste good.

    They are freezer-friendly so you can make a large batch and enjoy them all week long.

    Overhead view of a muffin tin with baked Paleo Zucchini Banana Muffins in it and three outside of it

    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!

    Collage of the process of making Paleo Zucchini Banana Muffins. Six overhead shots, four in the blender and two in the muffin tin, of the steps of making this Paleo Zucchini Banana Muffins recipe

    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.

    overhead view of Paleo Zucchini Banana Muffins on a wire cooling rack

    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.

    stack of 3 paleo zucchini muffins - the top one has a bite taken out of it

    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 they are 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.
    front view of a paleo zucchini muffin on a plate

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    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.
    4.87 from 15 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Cooling time 5 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 133.3 kcal

    Equipment

    • Vitamix blender
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • standard muffin pan

    Ingredients
     
     

    • ½ cup coconut flour
    • ¼ cup almond flour
    • 2 tsp cinnamon
    • 1 tsp baking soda
    • ½ 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)
    • ¼ cup chocolate chips or cinnamon chips
    Prevent your screen from going dark

    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 9x5” 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 they are 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: 1muffinCalories: 133.3kcalCarbohydrates: 14.9gProtein: 3.8gFat: 7.1gSaturated Fat: 3.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 62mgSodium: 173.5mgPotassium: 100.4mgFiber: 3.2gSugar: 9.3gVitamin A: 330IUVitamin C: 2.2mgCalcium: 20mgIron: 0.9mg
    Tried this recipe?Let us know how it was!

    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!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Carmen

      July 18, 2021 at 11:35 am

      5 stars
      I made these today. I found that the volume of batter yielded 9 muffins. I used high quality mini chocolate chips. I don’t think I’d 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. Don’t 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!

      Reply
      • NK

        March 31, 2022 at 9:56 am

        Do you squeeze the liquid out of the zucchini?

        Reply
        • Laura

          March 31, 2022 at 2:22 pm

          Nope!

    2. Amy

      August 26, 2020 at 12:06 pm

      These sound delicious but I'm not a hugh fan of coconut sugar. Can pure maple syrup be used as a substitute?
      Thank you

      Reply
    3. Fran

      May 03, 2020 at 6:55 am

      5 stars
      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. 😊

      Reply
      • Laura

        May 03, 2020 at 7:26 am

        I'm so glad you enjoyed these Fran!

        Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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