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.
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.
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.
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
Tools To Make Gluten-Free Zucchini Muffins:
Click the links below to see the items used to make this recipe.
- Muffin Tin – I love this set of baking sheets because they meet all my needs. The muffin tin is super easy to keep clean too.
- Food Processor – Grate the zucchini with a food processor. The size of the zucchini shreds will be smaller, so don’t pulse for too long or it will turn to mush.
Healthy Gluten-Free Paleo Zucchini Muffins Recipe:
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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!
Recipe VideoClick or tap on the image below to play the video and learn how to make this recipe!
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- 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)
More TIPS about this paleo recipe in the post above!
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.
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.
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.
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.
Serving size: 1 muffin
Nutrition Information Per Serving
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.