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Paleo Zucchini Banana Muffins (Sugar Free, Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 muffins 1x


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)
  • 1/3 cup water (or nut milk)
  • 1/4 cup tahini
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 cup cassava flour, spooned & leveled (70g)
  • 1/4 cup coconut flour, spooned & leveled (25g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chunks, chopped (about 1.5oz)


  1. Preheat oven to 350 degrees F.  Line a muffin pan with silicone muffin liners.
  2. Shred zucchini and remove any excess water using a nut milk bag, cheesecloth or paper towels.
  3. In a medium-sized mixing bowl, combine zucchini, mashed banana, water, tahini, vanilla and apple cider vinegar.  Whisk until well combined.
  4. Whisk in cassava flour, coconut flour, baking powder, baking soda and salt.
  5. Fold chocolate chunks into the batter.
  6. Scoop the batter into the lined pan, filling each cup nearly to the top.  (Making about 10 muffins.)
  7. Bake in the oven at 350 degrees F for 35 minutes.
  8. Remove muffins from oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
  9. 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.