These Paleo Zucchini Banana Muffins are packed with lots of shredded zucchini and chunks of banana. They are a great make ahead breakfast you can enjoy for quick and easy breakfast on the go throughout the week. They will last for up to 5 days in the fridge. They are Paleo, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free and Specific Carbohydrate Diet Legal. 

Zucchini Banana Muffins

I have been getting so many requests for more zucchini recipes, so ask and you shall receive! I absolutely LOVE the flavour of these Zucchini Banana Muffins. They have a light and moist texture with chunks of banana, shredded zucchini and crunchy walnuts. These are great for meal prep for a busy week ahead, make a batch on Sunday and enjoy them for quick and easy breakfasts on the go or a light snack. 

Zucchini Banana Muffins

Tips for Making These Zucchini Banana Muffins:

  • Drain the zucchini:  Squeeze, squeeze, squeeze all of the excess moisture out of the shredded zucchini 
  • Don’t overmix the batter: almond flour is an oily flour so the more you mix, the more oil that is released into the batter which will result in dense oily muffins. 
  • Oil the muffin cups: if not using muffin liners, be sure to oil the muffin tray well with melted coconut oil so the muffins don’t stick. 
  • Cover the muffins while baking: depending on your oven, the muffins brown quickly while baking. Cover them with a sheet of aluminum foil to prevent the tops burning while the center of the muffins is undercooked.
  • Allow them to cool: Once the muffins are done baking, allow them to cool on the countertop for 10 minutes before trying to remove them from the muffin tray. 
  • Storage: these muffins are best stored in an airtight container in the fridge for up to 5 days. This will ensure they stay moist and don’t dry out. They can also be frozen for up to 3 months. 

 

Here are a few other way muffin recipes that you might enjoy: 

 


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Zucchini Banana Muffins

Every Last Bite
These Paleo Zucchini Banana Muffins are packed with lots of shredded zucchini and chunks of banana. They are a great make ahead breakfast you can enjoy for quick and easy breakfast on the go throughout the week. They will last for up to 5 days in the fridge.
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal
Servings 9 muffins
Calories 171 kcal

Ingredients
  

  • 1 cup grated zucchini approx 1 medium sized zucchini
  • 2 very ripe banana
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp salt
  • 1/2 cup roughly chopped walnuts

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tray with liners
  • Using a cheese grater, grate the zucchini. Place the grated zucchini between paper towel and squeeze firmly to remove as much water as possible.
  • In the bowl of an electric mixer combine the banana, eggs, vanilla and honey and mix until the banana is beaten into a smooth consistency.
  • Add in the baking soda, cinnamon, almond flour, coconut flour and salt and mix until well combined. Finally add in the grated zucchini and chopped walnuts.
  • Divide the batter between 9-10 muffin cups, and be sure to fill them right to the top as the muffins will not rise when baked. Bake in the oven for 25 minutes until a toothpick inserted in the center comes out clean. If the tops of the muffins begin to brown too quickly while baking, place a piece of tin foil overtop. Store in an airtight container.
Nutrition
Calories: 171kcalCarbohydrates: 16gProtein: 6gFat: 11gSodium: 153mgFiber: 3gSugar: 10g
Tried this recipe?Leave a comment below and let us know how it was!