Some mornings, the best part of waking up is grabbing something quick yet satisfying—a bite that feels like a little celebration before the day truly begins. Paleo Banana Zucchini Muffins fit that craving perfectly. They’re a bit different from your usual muffins, made with almond flour and naturally sweetened with bananas and honey, which means they’re moist and comforting without the heaviness.
I remember one rushed morning, juggling keys and a phone call, when I pulled these muffins from the counter. The smell of cinnamon and bananas wrapped around me like a warm hug. I took a bite, and the gentle sweetness mingled with the subtle zucchini texture surprised me. It wasn’t just a snack—it was a moment of calm amid the chaos. I wasn’t sure if I had time for a second muffin, but I grabbed one anyway, figuring I’d regret it if I didn’t.
Why You’ll Love It:
- They’re naturally sweetened, so you get a gentle touch of honey and ripe bananas without anything over the top.
- The zucchini adds moisture and a subtle earthiness that balances the sweetness nicely—plus, it’s a sneaky way to add some veggies.
- Made with almond flour, these muffins have a tender crumb that feels hearty but not dense.
- It’s simple—and that’s kind of the point. No complicated ingredients or fuss, just straightforward goodness.
- While they’re great warm, they also keep well, which means you can enjoy them over a few days or freeze extras for later.
If you’re worried about equipment, don’t be. A basic muffin tin and some liners or a bit of coconut oil for greasing are all you need. When serving, I often pair these muffins with a cup of herbal tea or a simple smoothie. Sometimes, I sprinkle a few chopped nuts on top before baking for a little crunch, though I haven’t tested all nut options yet. You could also try swapping the zucchini for grated carrot or adding a handful of raisins if you want a slightly different vibe.
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Paleo Banana Zucchini Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Delicious and moist paleo banana zucchini muffins made with almond flour and naturally sweetened with ripe bananas and honey. Perfect for a healthy snack or breakfast on the go.
Ingredients
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
3 large ripe bananas, mashed
2 large eggs
1/4 cup raw honey
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
1 cup grated zucchini, squeezed dry
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
In a large bowl, whisk together almond flour, baking soda, sea salt, and ground cinnamon until well combined.
In a separate medium bowl, mix mashed bananas, eggs, raw honey, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated zucchini gently, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: These muffins are forgiving and don’t require fancy tools—just your usual baking setup. When the muffins come out of the oven, letting them cool just a few minutes is key before digging in; it helps the texture settle perfectly. I usually eat them within a day or two, but if you want to save some, pop them in the fridge or freezer. If you’re feeling adventurous, you can toss in a pinch of nutmeg or a splash of almond extract for a twist, though I haven’t fully played around with those yet.
FAQ:
Can I use regular flour instead of almond flour? You might, but the texture and flavor will change quite a bit. Almond flour gives that moist, tender crumb that’s key here.
Is the zucchini noticeable? It’s subtle—more about moisture than taste. If you’re not a fan, try squeezing it well to reduce any extra water.
How long do they keep? Up to three days at room temp, a week refrigerated, or three months frozen—just thaw before eating.
Ready to make your mornings a little easier and tastier? These Paleo Banana Zucchini Muffins might just become your new go-to breakfast or snack.