Fluffy Paleo Zucchini Muffins
Paleo Zucchini Muffins: bake these moist, grain-free treats perfect for breakfast or a healthy snack. Made with coconut and almond flour for a tender crumb.
Ingredients
- 1/2 cup (56g) coconut flour
- 1/4 cup (25g) almond flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1/3 cup (79ml) honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1/4 cup shredded zucchini, excess moisture squeezed out
- 1/2 teaspoon apple cider vinegar
- 1 ripe banana, mashed
Instructions
- Preheat the oven to 350F (175C). Line a standard muffin pan with paper liners.
- In a large bowl, whisk together the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and kosher salt.
- In a separate bowl, whisk together the eggs, honey, vanilla extract, and melted coconut oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter sit for 3-5 minutes to allow the coconut flour to absorb the liquids.
- Gently fold in the shredded zucchini, apple cider vinegar, and mashed banana.
- Divide the batter evenly among the lined muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container in the refrigerator.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.