These Cassava Zucchini Muffins are nourishing, nutrient-packed Paleo muffins. They're made with Otto's Cassava Flour, raw walnuts, fresh zucchini and lightly sweetened with honey. They're the BEST Paleo zucchini muffins!
Zucchini season is the best season!
I love having a garden overflowing with this delicious summer squash because it's great for baking. Sneaking zucchini into Paleo muffins, cake and even cookies is something I take pride in!
I'm always looking for ways to get more vegetables into my family's diet and they loved these cassava flour zucchini muffins! (Even though they all claim to hate zucchini.)
So yes, even zucchini-hating husbands and kids can enjoy these loaded zucchini muffins. My boys even asked for seconds!
Recipe Highlights
Here's what you need to know about these cassava zucchini muffins:
- grain free & gluten free: made with Otto's cassava flour (the only brand I use)
- moist and fluffy: not dry, not gummy
- low in added sugar: lightly sweetened with honey
- dairy free: no butter, no milk
- kid friendly: two thumbs up from both my boys
- healthy: nutritious enough for breakfast or snacking
This is seriously the easiest Paleo zucchini muffin recipe! And the best - you'll love the texture and taste.
Ingredients in Cassava Zucchini Muffins
These gluten free zucchini muffins only contain 10 ingredients! They are completely grain free, gluten free, dairy free and easily to make. The ingredients are:
- zucchini
- walnut pieces
- cassava flour
- baking powder
- cinnamon (optional)
- salt
- eggs
- water
- honey
- vanilla extract
This recipe has not been tested without walnuts. So, unfortunately I don't have any nut free substitutes that I know for sure work. That being said, you could try swapping the walnuts for seeds (sunflower or pumpkin seed) but I cannot guarantee great results.
Also, this particular recipe does require eggs. If you're looking for egg free cassava flour muffins I recommend checking out these recipes: healthy carrot muffins, mini chocolate muffins.
Lastly, honey may be swapped with any other liquid sweetener (like maple syrup). I love the flavor that honey provides for this recipe, but it's not a requirement.
How to Make Cassava Zucchini Muffins
These muffins are made in a food processor or high powered blender. So first, gather the necessary ingredients, food processor, muffin pan and liners. Then, preheat your oven to 350 degrees F.
Next, wash the zucchini and slice it into coins (as shown below). Measure out 150 grams and add it to the food processor with the walnuts.
Blend the mixture until it is well combined, as shown below.
Next, add in the remaining ingredients. I suggest giving the mixture a stir with a spatula before blending. (Just to keep the flour from rising up in a cloud of dust.)
Blend until the mixture is a smooth, even texture.
Lastly, scoop the batter into a lined muffin pan, making 12 muffins. I love using silicone muffin liners.
Place the muffins in the oven and bake at 350 degrees for 18-20 minutes. When they're done, the muffins should have a golden color and be slightly under-baked. (Trust me - they're best with a bit of a gooey top!)
Remove the muffins from the pan and cool them on a wire cooling rack. It is best to let them cool a few minutes on the rack before removing them from their silicone liners.
How to Store Cassava Flour Muffins
These zucchini cassava flour muffins are best kept in the fridge in an air-tight container. They will last well up to a week.
How to Eat Zucchini Muffins
These muffins can be enjoyed plain or topped with any sweet or savory toppings. For the ones pictured, I added homemade coconut butter, walnut pieces and bee pollen. Some other great pairings include: dairy free cream cheese, almond or coconut milk yogurt, nut or seed butters, your favorite jam or jelly.
More Paleo Cassava Muffin Recipes
Cassava flour is one of my favorite Paleo baking flours. For more cassava flour muffin recipes, check out these reader favorites:
Enjoy!
Print
Cassava Zucchini Muffins (Paleo)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
Description
Healthy, grain free and dairy free zucchini muffins that are made with cassava flour. These nutrient dense muffins are perfect for breakfast, snack or packed lunches.
Ingredients
- 150g zucchini (1 rounded cup, sliced)
- ½ cup walnut pieces (65g)
- 1 cup cassava flour (135g) spooned & leveled
- 2 tsp Paleo baking powder
- 1 tsp cinnamon (optional)
- ¼ tsp salt
- 3 large eggs
- ¼ cup water
- 2 Tbsp honey
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Place zucchini and walnuts in food processor and blend, stopping to scrape the sides every so often. Blend until mixture has a consistent, relatively smooth texture.
- Add remaining ingredients to food processor. Stir with a spatula, then blend until smooth.
- Scoop batter into a lined muffin pan.
- Place in the oven and bake at 350 degrees for 18-20 minutes*
- Cool to room temperature on a wire cooling rack and store in an air-tight container in the fridge.
Notes
*Muffins are best when they come out of the oven slightly under-baked
Bonnie
Yummy muffins!
I don’t have a food processor but I do have a manual chopper! I chopped the nuts and zucchini in that then put that mixture with all the wet ingredients into my blender and blended them together on the lowest speed. Finally, I added the dry ingredients and blended that (scraping the sides!). They turned out great!
Katie
Yay! So glad you like them and they work without a food processor 🙂
K. Hayes
Worked great, and I didn't blend it in a blender l just grated zucchini small and no nuts for this family. I even doubled the batch Wich made 15 muffins for me. Note on this don't stack the pans in the oven🤦 the bottom ones raised better, in my convection gas oven. Did the recipe by weight and fallowed all other instructions. Thank you so much, can't wait to let my mom try when I go home. She hasn't used cassava flour yet, but she is sure to like it with these. And mom not a fan of raisins so next timeI Can't wait to try with raisins.
Katie
I'm so glad you liked them! Thank you for sharing your substitutions 🙂
Katie
This is one of my favorite zucchini muffin recipes. Hope you all love them too!
Dorothy
I just made these to have with supper and they turned out well. I had one smallish zucchini and chopped and measured it, which was just the right amount. I lightly greased my stoneware muffin pan and it made seven tall muffins. I used Rumford baking powder rather than paleo. I used a blender, as my food processor container is damaged. Thank you for this nutritious recipe!
Katie
So glad you liked them! Thank you for the review 🙂
Kate
This recipe inspired me. I like how these rose while baking, and they taste great. I used 2 eggs instead of 3, substituted agave syrup for the honey, added gingerbread spice and orange zest. Also added 1/2 tsp of xanthan gum to give them more chew. So good! Thank you for posting this recipe!
Denise
These were great and worked well in my Vitamix as I do not own a food processor. Next time I'm going to add a little more cinnamon. Thank you for the recipe!
Katie
I'm glad they worked well in your Vitamix! Thank you for leaving a review 🙂
Alicia Schultz
Hello! Love your recipes and have zucchini coming out of the garden like crazy! Wondering if the nuts can be omitted?
Katie
Hi! They should work without the walnuts, just slightly different taste and texture. I also have a cassava zucchini bread that is nut free.
Tracie
Hello there,
Wondering if you ever tried this recipe with flax eggs? I am not able to eat eggs currently, but would love to try this recipe. I miss having my zucchini bread, following a clean diet is so heartbreaking sometimes.
Katie
Hi! Many recipes that use cassava four don't turn out well with flax eggs - it results in a gummy texture. I don't recommend these with anything but real eggs. I do have an egg free cassava muffin recipe you can check out HERE.