Paleo Zucchini Banana Muffins
Posted May 13, 2018, Updated Sep 30, 2021
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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 they actually 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
You can use paleo chocolate (discussed below) or nuts (cashews, almonds, walnuts), seeds (sunflower or pumpkin seeds), unsweetened dried fruit, unsweetened shredded coconut, etc.
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 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.
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Paleo Zucchini Banana Muffins
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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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!
Do you squeeze the liquid out of the zucchini?
Nope!
These sound delicious but I’m not a hugh fan of coconut sugar. Can pure maple syrup be used as a substitute?
Thank you
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. 😊
I’m so glad you enjoyed these Fran!
These are amazing! I omitted the sugar the first time…not bad! The second time I reduced it by half 🥰
My kids love them – thank you
Have you ever tried to replace the coconut sugar with mashed banana?
Yum, these really hit my muffin craving!
These sound great, and I think I’m going to try them for my son’s class. Can I use all coconut flour? Thank you,
No, I do not recommend changing the ratio/type of flour used in this recipe. Coconut flour absorbs significantly more liquid than almond flour and your muffins will likely turn out dry if you do.
Yum yum! These came out perfectly!
I loved these! Made them multiple times. I omitted the chocolate chips (didn’t have any on hand), but I’m sure they make these muffins that much more amazing. It’s awesome to find baked good with hidden greens…veggies for breakfast, lunch, and dinner!
I’m all about the sneaky veggies! 😉 I’m so glad you enjoyed them!