Paleo Zucchini Banana Muffins

Paleo Zucchini Banana Muffins! The perfect healthy breakfast recipe that delivers a serving of fruits AND veggies! Paleo, gluten-free & dairy-free! 
Course Breakfast
Cuisine American
Keyword paleo banana muffins, paleo zucchini muffins, zucchini banana muffins healthy
Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 5 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 133.3kcal
Author Laura



  • 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.



This recipe is slightly adapted from the blog Meaningful Eats! Please click here for the original recipe!


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