Paleo Zucchini Muffins
These Healthy Paleo Zucchini Muffins are made with almond flour, and sweetened naturally with banana and coconut sugar.
Servings: 12 muffins
Calories: 203
Equipment
Ingredients
- 2 medium bananas slightly over ripe with brown freckles
- 6 large eggs
- 2 cups almond flour
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil melted and room temperature
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 medium zucchini shredded and water squeezed out (about 2 cups)
- coconut oil spray
- 1/2 cup roasted walnuts finely chopped
Instructions
- Preheat your oven to 350ºF with the oven rack in the middle. Place your silicone muffin pan on a rimmed baking sheet, and spray with coconut oil spray.
- In a high speed blender, combine the banana, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla and salt. Blend until combined and there are no more lumps.
- With the blender off, add in the shredded zucchini and fold in to the batter with a spatula.
- Pour the batter into the muffin pan all the way to the top so they get puffy muffin tops.
- Sprinkle the tops with 1 tablespoon chopped walnuts.
- Bake for about 40 minutes, until the tops are golden brown.
- Will keep on the counter for 3 days, in an airtight container refrigerated for 1 week, or frozen for 6 months.
Video
Notes
You can make your batter by mashing it all in a bowl, but I recommend a blender because it gets the batter smoother and results in a more delicate crumb.
I like squeezing out my zucchini using a nut milk bag. You can also use paper towels or dish towels or a cheese cloth.
Nutrition
Calories: 203 | Total Carbs: 13.5g | Protein: 4.2g | Fat: 9.3g | Fiber: 1.6g | Net Carbs: 12g