These paleo zucchini banana muffins are made with cassava flour, tahini and only sweetened with bananas (no sugar added). They have a soft, chewy texture and nutty banana flavor with chunks of chocolate in every bite.
Gosh, do I wish my kids liked zucchini!
I've tried serving it to them many ways and they just aren't fans. At least they love it when I bake zucchini into pancakes, breads or muffins like these healthy zucchini banana muffins.
Not only do these muffins contain zucchini, but they're also low in sugar. These zucchini muffins are only sweetened with bananas (and chocolate chips if you choose to add those). They're moist and tender, slightly dense and a total hit at my house. I'm sure you'll all love them too!
Why You'll Love these Zucchini Banana Muffins
- gluten free and grain free - made with cassava flour
- paleo - made with simple, wholesome ingredients you can feel good about
- egg free - this muffin recipe does not require any eggs, but the muffins still hold together well and have a fluffy texture.
- no added sugar - only sweetened with bananas
- nut free - perfect for anyone with a nut allergy
Ingredients
You can find the full recipe for these zucchini banana muffins in the recipe card below, but here's a list of the ingredients you'll need:
- zucchini - shredded and water removed.
- ripe bananas - I recommend bananas that are yellow with many brown speckles.
- water - or any milk (like almond or coconut)
- tahini - or another nut/seed butter. I like the taste and texture that tahini gives, but another drippy nut or seed butter will work instead.
- vanilla extract - for flavor.
- apple cider vinegar (ACV) - for a rise in the muffins.
- cassava flour - I used cassava flour to keep this recipe paleo and nut free. I have not tried any swaps, but you could probably use a gluten free blend or oat flour instead.
- coconut flour - needed for texture purposes, as it keeps the muffins from having a gummy texture.
- baking powder - I like to make my own paleo baking powder, but any will do.
- baking soda - for extra rise.
- salt - enhances the flavors.
- dark chocolate chunks or chips - optional mix-in
How to Make Zucchini Banana Muffins
These paleo zucchini muffins are made in one bowl and baked in the oven for 30-35 minutes. Here are the steps:
- First, preheat your oven to 350 degrees F and line a muffin pan with silicone muffin liners.
- In a medium-sized mixing bowl, combine the wet ingredients. This includes the mashed banana, shredded zucchini, water, tahini, vanilla and apple cider vinegar. To shred the zucchini, I use a hand held grater. Remember to squeeze the water out of the zucchini using a nut milk bag, cheese cloth or paper towels.
- Whisk in the cassava flour, coconut flour, baking powder, baking soda and salt. Then, use a spatula to fold the chocolate into the batter.
- Scoop the batter into the lined pan, filling each slot nearly to the top. This recipe will make about 10 muffins.
- Place the muffins in your oven and bake the muffins for 35 minutes at 350 degrees F.
- After baking, remove the muffins from the oven and cool in the pan for 10 minutes, then transfer them to a wire cooling rack.
Storage
For best results, store these gluten free zucchini banana muffins in the fridge. Place them in an air-tight container or baggie and enjoy within one week.
FAQ
I have only tested this recipe with cassava flour, as my goal was to keep these muffins paleo, gluten free and nut free. That being said, swapping cassava flour with a gluten free blend or oat flour at a 1:1 ratio (by weight) should work.
These zucchini banana muffins can be mad with any nut/seed butter, but using something other than zucchini will slightly change the taste and texture.
Yes. After grating the zucchini, squeeze out the excess water using a nut milk bag, cheese cloth or paper towels.
More Paleo Recipes Using Zucchini
Paleo Zucchini Banana Muffins (Sugar Free, Vegan)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
Description
These paleo zucchini banana muffins are made with cassava flour, tahini and only sweetened with banana. This muffin recipe is paleo, vegan, gluten free and nut free.
Ingredients
- 1 cup shredded zucchini, lightly packed (140g)*
- 1 cup mashed banana (220g)
- ⅓ cup water (or nut milk)
- ¼ cup tahini
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup cassava flour, spooned & leveled (70g)
- ¼ cup coconut flour, spooned & leveled (25g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup dark chocolate chunks, chopped (about 1.5oz)
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with silicone muffin liners.
- Shred zucchini and remove any excess water using a nut milk bag, cheesecloth or paper towels.
- In a medium-sized mixing bowl, combine zucchini, mashed banana, water, tahini, vanilla and apple cider vinegar. Whisk until well combined.
- Whisk in cassava flour, coconut flour, baking powder, baking soda and salt.
- Fold chocolate chunks into the batter.
- Scoop the batter into the lined pan, filling each cup nearly to the top. (Making about 10 muffins.)
- Bake in the oven at 350 degrees F for 35 minutes.
- Remove muffins from oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
- Best stored in an air-tight container in the fridge, up to one week.
Notes
For best results, measure ingredients by weight, when given
*Zucchini was weighed with water. Remember to squeeze out the excess water before making these muffins. You can use a nut milk bag, cheesecloth or paper towels to do this.
Katie
My family and I love these muffins and we hope you all do too! Enjoy!
Jennifer
These are so yummy and enjoyed by our whole family. I have a sweet tooth so so added monkfruit to sweeten it up more. My muffins were still pretty gooey after cooking. I made mini muffins and cooked for 18 minutes. The edges were brown so I took them out. Not sure how to tweak them to make them less gooey. Any thoughts?
Katie
I'm so glad they tasted good. A couple things about them turning out gooey... (1) Did you measure all of the ingredients by weight (when given)? The moisture from the zucchini and banana and the amount of cassava flour and coconut flour you use can make a huge difference. (2) Did you use Otto's cassava flour? I've found that other brands of cassava flour don't bake as well as Otto's so that could make a difference.