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Healthy Gluten-Free Paleo Zucchini Muffins Recipe

These paleo zucchini muffins make a wonderful breakfast or snack. Learn how to make healthy zucchini muffins with 10 ingredients!

by Maya Last Updated on May 29, 2020 21 Comments

healthy zucchini muffins on grey background
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These paleo zucchini muffins make an amazing summer breakfast! I love to grab some healthy zucchini muffins for the kids when we are headed out and about, too. This gluten-free zucchini muffins recipe is super moist and packed full of summer flavors, and lightly sweetened with bananas and agave. One thing I know is that when you taste these almond flour zucchini muffins, you are going to want a big glass of almond milk to go with it. YUM!

Tis the season to have zucchini coming out of your ears! Today’s tasks are going to be shredding, chopping, and freezing, so hopefully we don’t have to eat zucchini every day for the rest of the summer. HA! However, I would never complain about having to eat these banana zucchini muffins every day.

These healthy zucchini muffins are packed full of flavor with bananas, cinnamon, zucchini, and walnuts. The banana adds a touch of sweetness, so you don’t need a ton of added sugar, making these relatively low in sugar at 11 grams per muffin. Plus, you get a good dose of protein at 7 grams. AND it’s a delicious way to eat more veggies. 😉

How To Make Zucchini Muffins

If you are anything like me, you are drawn to recipes that can be made quickly without a lot of fuss. These are the best zucchini muffins and they just so happen to be EASY too!

Take a look at these steps for how to make zucchini muffins:

  • Mix up the dry ingredients. Mix together the almond flour, tapioca flour, coconut flour, baking powder, cinnamon, and salt together.
  • Add in wet ingredients to flour mixture. Mashed banana, agave, and coconut oil until combined.
  • Grate zucchini. Wring out moisture and add to muffin mixture. Bake until golden brown.

Healthy Zucchini Muffins Variations

Looking to add in some additional flavors to these healthy zucchini banana muffins? No problem! You can add several different paleo ingredients to these easy zucchini muffins. Here are some ideas to try out:

  • Carrots – Shred 1/4-1/2 cup of carrots and add to the zucchini bread muffins recipe. They add a little extra touch of sweetness and some bright color.
  • Blueberries – Everything tastes better with a handful of blueberries, right? I would start with 1/4 cup and add them to the healthy zucchini muffins for a special treat.
  • Chocolate Chips – Use your favorite paleo chocolate chips when you are craving something sweet.
  • Nuts – Use the nuts of your choice. I think that pecans or walnuts pair wonderfully with this zucchini muffin recipe.

almond flour zucchini muffins - broken in half

Can I Make Zucchini Mini Muffins?

Yes, you can transform this healthy zucchini muffins recipe into mini muffins. You would need to follow the recipe as directed, except use a mini muffin pan.

TIP: Because min muffins are smaller, they will bake a lot faster. Check them after 15 minutes, and every few minutes after that.

Why Are My Paleo Zucchini Muffins Mushy?

If you have ended up with your almond flour zucchini muffins being mushy, the reason is probably due to overly wet zucchini. Zucchini is a vegetable that has super high water content. If you don’t wring out as much water as possible before adding it to the muffin mixture, it will result in really watery gluten-free zucchini muffins.

Another reason why the paleo zucchini muffins could be soggy is that if you store them before they have proper time to cool, condensation builds on top. When that happens, the almond flour zucchini muffins become watery and no one wants that.

gluten-free zucchini muffin recipe next to glass of almond milk

How Do You Store Almond Flour Zucchini Muffins?

The best way to store this zucchini muffin recipe is in an airtight container. They will last around 2-3 days on the counter if they are stored correctly. You just don’t want them to be exposed to heat or excess moisture. So above the dishwasher would be a bad idea, but the pantry would be great. 🙂

Refrigerate or freeze them if you want eat them in a few days. There aren’t any preservatives in them, so they won’t last long. (Which never seems to be a problem at our house!)

Can You Freeze Gluten-Free Zucchini Muffins?

Yes, you can freeze these gluten-free zucchini muffins. I prefer to wrap them individually in plastic wrap then place them in a freezer-safe bag or container. Then you can simply grab some almond flour zucchini muffins when you are in a hurry. These healthy, zucchini bread muffins are ideal for meal prepping and planning.

To thaw them, you can set them on the counter until they have defrosted. Then eat them up. You can enjoy them at room temperature or toss them in the microwave for 10 seconds or so to warm them up.

healthy zucchini muffins - overhead shot

More Paleo Muffin Recipes

If you can’t get enough of these almond flour zucchini muffins, wait until you try some of my other paleo breakfast ideas. Especially paleo muffins:

  • Cinnamon Crumb Muffins
  • Keto Blueberry Muffins
  • Vegan Chocolate Zucchini Muffins
  • Gluten-Free Pumpkin Muffins

Healthy Gluten-Free Paleo Zucchini Muffins Recipe:
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RECIPE CARD

healthy zucchini muffins on grey background
4.94 from 16 votes

Healthy Gluten-Free Paleo Zucchini Muffins Recipe

These paleo zucchini muffins make a wonderful breakfast or snack. Learn how to make healthy zucchini muffins with 10 ingredients!

Course Breakfast
Cuisine American
Keyword almond flour zucchini muffins, gluten-free zucchini muffins, healthy zucchini muffins, paleo zucchini muffins, zucchini muffin recipe
Calories 219 kcal
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Maya Krampf from WickedSpatula.com
Servings 8 muffins

Recipe Video

Click or tap on the image below to play the video and learn how to make this recipe!
https://www.wickedspatula.com/wp-content/uploads/wickedspatula-healthy-gluten-free-paleo-zucchini-muffins-recipe.mp4

★ Review Print

Ingredients

Please ensure Safari reader mode is OFF to view ingredients.

  • 1 cup Blanched almond flour
  • 1/2 cup Tapioca flour
  • 1/4 cup Coconut flour
  • 1 tbsp Paleo baking powder
  • 2 tsp Cinnamon
  • 1/4 tsp Sea Salt
  • 1/4 cup Agave nectar
  • 2 tbsp Coconut oil
  • 1 medium Banana (mashed)
  • 1 cup Zucchini (grated)
  • 3 large Eggs
  • 1/4 cup Walnuts (chopped, optional)
Click to convert between US & metric measurements:
US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

  1. Preheat oven to 400 degrees F (204 degrees C) and line a muffin pan with liners. Combine the dry ingredients in a large bowl. Mix in the agave, coconut oil, and mashed banana.

  2. Using a box grater grate the zucchini into shreds. Place in a tea towel and wring out the moisture. You should have 1 cup (150 g) of zucchini after you've removed the liquid. This takes about 1 large zucchini. Add the zucchini to the muffin mixture and stir to combine.

  3. With an electric mixer beat the eggs until they are light and fluffy and resemble foam. Gently fold the eggs into the muffin mixture with a spatula. Scoop the mixture into the prepared muffin tins making sure they're completely filled. Sprinkle the muffins with the chopped walnuts, if using.

  4. Bake at 400 degrees F (204 degrees C) for 5 minutes and then lower the temperature to 375 degrees F (191 degrees C). Continue to bake for 30-35 minutes or until the tops are golden brown and a toothpick comes out clean when inserted into the middle.

Recipe Notes

Serving size: 1 muffin

Nutrition Information Per Serving

Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 219
Fat 13g
Protein 6g
Total Carbs 22g
Net Carbs 19g
Fiber 3g
Sugar 7g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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    4.94 from 16 votes (1 rating without comment)

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    Recipe Rating




    21 Comments

  1. Julia

    ReplyOctober 13, 2021

    5 stars
    Great recipe Paleo muffin. I had to substitute a coconut and Avocado oil (Vegan Gee Substitute) because the store was out of Coconut oil, but it actually gave it a nice buttery flavor. I also shortened the baking time to 25 minutes because my oven tends to cook fast. You would.never know this is a GF muffin vs one made with flour. Saved to my favorites!

  2. b

    ReplySeptember 5, 2019

    5 stars
    Loved the flavor but mine were overdone and dry at 30 min.
    Do you suggest less time and lower temp?

  3. Zuzana

    ReplyAugust 13, 2019

    5 stars
    Love to find those at the right moment. Zucchini season is in a full swing in our garden and I have no idea what else can I make.

  4. Linda

    ReplyAugust 10, 2019

    5 stars
    Oh yum! I love starting a day with a healthy breakfast like this. Zucchini combined with almond and coconut flour makes an amazing flavor in one bite!

  5. paleoglutenfreeguy

    ReplyAugust 8, 2019

    5 stars
    The zucchini flavor actually comes through since you’re not hiding it behind a ton of other stuff, which makes these taste really fresh and good. Thanks so much!

  6. Cynthia

    ReplyAugust 7, 2019

    5 stars
    So perfect for an over abundance of zucchini! I have all of these flours on hand believe it or not!

  7. Jean Choi

    ReplyAugust 7, 2019

    5 stars
    I love zucchini in baked goods. Makes it so moist and flavorful!

  8. Megan Stevens

    ReplyAugust 7, 2019

    5 stars
    I love how the tapioca and banana make these so moist and the almond flour seems to aerate a bit. Great recipe!! 🙂

  9. ChihYu

    ReplyAugust 7, 2019

    5 stars
    Outstanding! And they’re healthy! Great with a cup of tea!

  10. Raia Todd

    ReplyAugust 7, 2019

    5 stars
    These are so perfect and moist! Yum!

  11. Amanda

    ReplyJuly 28, 2015

    5 stars
    Ive seen a lot of paleo zucchini muffins before and they are usually really dense and heavy looking. These muffins are so light and fluffy and inviting. If I didn’t know they were paleo, I wouldn’t believe you that they were. I’d love to take a big bite out of one!

    • Lauren

      ReplyJuly 29, 2015

      I understand what you mean. I tested a few different flour ratios and the other two were incredibly dense. This was the perfect ratio to create that airy texture.

  12. Alma

    ReplyJuly 26, 2015

    5 stars
    They not only look yummy, they TASTE yummy! I had to adjust the almond meal as the one I have here in Austria is much drier.
    Agave replaced by blossom honey (we don’t do agave and this honey has the lowest GI of all honeys)
    The recipe yields to 17 mini muffins and today only two left. My family liked them a lot.
    Greetings from Vienna, Austria

    • Lauren

      ReplyJuly 29, 2015

      I’m so glad you loved them! I use blossom honey in a lot of baked goods but I was just feeling agave that day I guess. Thanks so much for your sweet comment Alma!

  13. Nic

    ReplyJuly 24, 2015

    5 stars
    20 lbs you say??? Need me to take any off your hands..haha! Seriously those muffins look insanely amazing and “Paleo?” too good to be true!

    • Lauren

      ReplyJuly 29, 2015

      Yes PLEASE! I think I’ve ate more zucchini in the past few weeks than my entire life. Luckily my husband runs like crazy and has a massive appetite lol.

  14. Lisa

    ReplyJuly 24, 2015

    5 stars
    I’ll be baking up some of these tasty muffins this weekend. I’ve got a bunch of garden zucchini to use up. This recipe is perfect!

  15. Marlynn

    ReplyJuly 24, 2015

    5 stars
    These muffins are fantastic. I would never have guessed they were paleo either by tasting them!

    • Lauren

      ReplyJuly 29, 2015

      Thanks Marlynn!

  16. Alisa Fleming

    ReplyJuly 24, 2015

    The muffins look incredible Maya! Heading over to check out the recipe now …

    • Lauren

      ReplyJuly 29, 2015

      Thanks so much Alisa!

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