These paleo zucchini banana muffins are the perfect afternoon snack or breakfast addition. They are made with cassava flour, tahini and only sweetened with bananas (no sugar added). Furthermore, this zucchini banana muffin recipe is gluten free, paleo, vegan, nut free and egg free.
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 are also low in sugar. These zucchini muffins are only sweetened with bananas (and chocolate chips if you choose to add those).
This healthy zucchini banana muffin recipe is moist and tender, slightly dense and a total hit at my house. I'm sure you'll all love them too!
Paleo Zucchini Banana Muffins
Here's what you need to know about these healthy zucchini muffins:
- gluten free and grain free -zucchini muffins made with cassava flour
- paleo friendly - made with real, whole foods
- vegan - no animal products
- egg free - these are eggless zucchini banana muffins
- no added sugar - only sweetened with bananas
- nut free - a nut free paleo zucchini muffin recipe
- healthy and easy to make - a must for me when it comes to baking!
If you're looking for a super sweet muffin, then you're in the wrong place. My intention with this recipe was to add a minimal amount of natural sugar (from the banana), giving these muffins just a hint of sweetness.
That being said, adding a tablespoon or two of your favorite sweetener (such as honey, maple syrup or coconut sugar) shouldn't change the recipe too much. So, feel free to sweeten to satisfy your palate.
Here's what you need to make these vegan zucchini banana muffins:
- ripe bananas, mashed
- water (or plant based milk)
- tahini (or any drippy nut butter)
- apple cider vinegar (ACV)
- cassava flour
- coconut flour
- baking powder
- baking soda
- dark chocolate chunks or chips, chopped
This recipe for zucchini banana muffins calls for a couple ripe bananas. I used a banana that was yellow with a few brown spots. However, any level of ripeness should work.
To get the perfect muffin texture, a combination of cassava flour and coconut flour are necessary. No other flour combinations have been tested. That being said, cassava flour can often be substituted with gluten free flour blends at a ratio of 1:1 (measured by weight). Just note: I have not tested this recipe with anything other than what's listed in the instructions.
These zucchini banana muffins have tahini in them. Not only does the tahini add flavor, but also moisture and improves the texture. (Without tahini the muffins turn out a bit gummy.) Any drippy nut or seed butter should work in place of the tahini.
How to Make Paleo Zucchini Banana Muffins
These paleo zucchini muffins are made in one bowl and baked in the oven for 30-35 minutes.
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.
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.
More Healthy Zucchini Recipes
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.
- 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)
- 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.
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.
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