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