This zucchini muffins recipes is great if you're following a paleo diet and is also great for a diabetic as it’s low in the glycemic index.
Of course kids are going to love these muffins as it easy to pack these muffins in their lunch box.
These muffin are great for any get together , holiday party or even for a quick snack.
This recipes on this page comes complete with a list of ingredients, step by step directions nutrition information and a printer friendly copy.
Degree of Difficulty
1 cup(s) almond flour
1/2 cup(s) coconut flour
1/2 cup(s) tapioca flour or starch
2 teaspoon(s) baking soda
1 teaspoon(s) sea salt
1 tablespoon(s) cinnamon
1 tablespoon(s) allspice
1 cup(s) dates, pitted
3 medium banana(s)
3 large egg(s)
1 teaspoon(s) apple cider vinegar
1/4 cup(s) coconut oil
1/2 package(s) berries, frozen (10 oz), blackberries, blueberries, raspberries) OR 1 1/4 cup fresh berries
3/4 cup(s) zucchini, grated
3/4 cup(s) almonds, finely chopped
paper muffin liners
Take berries out of freezer to thaw, if applicable.
Preheat oven to 350 F.
In a large bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and allspice.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Transfer mixture to a large bowl and blend until completely combined.
Finely grate zucchini (or food process it).
Fold in berries, zucchini and almonds.
Spoon mixture into paper lined muffin tins.
Bake at 350 F for 20 minutes.
Preparation Time: 15 minutes
Cook time: 20
Total Time: 35 minutes
Calories in zucchini muffins
Serving Size: 1 serving
Amount Per Serving
Total Fat 1.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 35.4 mg
Sodium 44.0 mg
Potassium 111.4 mg
Total Carbohydrate 32.3 g
Dietary Fiber 1.4 g
Sugars 19.5 g
Protein 2.8 g
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