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Paleo Zucchini Muffins

Paleo Zucchini Muffins are made with coconut  sugar, cinnamon, nutmeg, allspice, and vanilla for a comfort food-style grain-free muffin recipe! Add a dash of coconut cream for an even softer consistency! These muffins are a delicious way to start the day, and they’re super-easy to make! {Paleo}

Ingredients

Scale

Dry ingredients:

  • 1 1/4 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Wet ingredients:

  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon coconut cream, optional
  • 2 1/2 cups shredded zucchini, drained

Instructions

  1. Set oven to 350 degrees. Line a muffin pan with 12 muffin cups. Set aside.
  2. In a small dish, combine the coconut sugar and cinnamon. Set aside.
  3. Shred or mince 2.5 cups of zucchini and place the zucchini on a thin cloth (a thick paper towel or thick napkin will also work). Lay another thin cloth on top and begin pressing down with the heel of your hand to extract excess water. Do this several times. Then bring the corners of the cloth up, and while standing over a bowl or sink, ring out any leftover water. Set drained zucchini aside. If available, place the drained zucchini on a fresh, dry towel to capture any remaining water.
  4. In a medium mixing bowl, prepare the dry ingredients by combining the almond flour, coconut flour, coconut sugar, baking soda, cinnamon, nutmeg, and allspice. Set aside.
  5. In another bowl, whisk the eggs and then add the melted coconut oil, vanilla, and apple cider vinegar. Fold in the shredded zucchini. Pour the dry ingredients into the wet ingredients and gently stir them together.
  6. Using a large spoon or ice cream scoop, fill each muffin cup approximately 3/4 full of batter. Then sprinkle the coconut sugar and cinnamon mixture over each muffin. Bake for 15-18 minutes, rotating the pan once during the baking process. Remove the pan from the oven and let cool for 10-20 minutes before serving.
  7. Cover leftovers and store at room temperature for 24 hours or for two to three days in the refrigerator.