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Paleo Zucchini Muffins | gluten free, grain free, refined sugar free, Whole30, easy, healthy, banana, almond butter, baking | hungrybynature.com

Paleo Zucchini Muffins

  • Author: Ellie
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 9 muffins 1x
  • Category: Breakfast, Snack

Description

Paleo zucchini muffins are gluten free, grain free, and refined sugar free! Made with almond flour and sweetened with bananas, these veggie packed muffins are the best breakfast or snack.


Scale

Ingredients

  • 2 bananas, mashed*
  • 1 egg
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup grated zucchini, squeezed in paper towels to remove as much water as possible

Instructions

  1. Preheat oven to 350 degrees F. Grease a muffin tin.
  2. Prepare the wet ingredients: in a large bowl, mash the bananas and add in the egg, almond butter, and vanilla. Stirring to combine.
  3. Prepare the dry ingredients: whisk together the almond flour, cinnamon, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients, stirring until fully incorporated.
  5. Fold in the grated zucchini. Divide between 9 muffin tins.
  6. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
  7. Cool in muffin tins for 10 minutes and then remove and finish cooling on a cooling rack.
  8. Store at room temp for 3 days or up to a week in the fridge.

Notes

*Can substitute with 3/4 cup applesauce.