Paleo Zucchini Muffins
Paleo Zucchini Muffins are made with coconut sugar, cinnamon, nutmeg, allspice, and vanilla for a comfort food, grain-free muffin recipe! And they’re topped with a coconut sugar and cinnamon topping, which is the absolute best. These muffins are a delicious way to start the day! Baking tips included! {Paleo}
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Diet: Gluten Free
Ingredients
Scale
Dry ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Wet ingredients:
- 3 eggs
- 1/4 cup maple syrup
- 1/8 cup almond milk
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 2 cups shredded zucchini, drained
Topping:
- 2 teaspoons coconut sugar
- 1 teaspoon cinnamon
Instructions
- Set oven to 350 degrees. Line a muffin pan with 12 muffin cups. Set aside.
- In a small dish, combine the coconut sugar and cinnamon. Set aside.
- Shred or mince the 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.
- 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.
- In another bowl, whisk the eggs and then add the maple syrup, almond milk, 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.
- Using a large spoon or ice cream scoop, fill each muffin cup at least 3/4 full of batter. Then sprinkle the coconut sugar and cinnamon mixture over each muffin. Fill the empty muffin pan slots with water. Bake for 15-20 minutes, rotating the pan 180 degrees once during the baking process. The muffins are done when a toothpick inserted in the center of a muffin comes out clean (or relatively clean). Remove the pan from the oven and let cool for 10-20 minutes before serving. This will give the coconut oil a chance to set.
- Cover leftovers and store at room temperature for 24 hours or for two to three days in the refrigerator.
Notes
- For best results, line the pan with muffin cups every other well (pictured in the blog post) and fill the empty cavities with water. This allows the heat to pass through the muffins more effectively while they bake, allowing them to rise better.
- You can also generously fill each muffin cup with batter so the muffins have a chance to rise to and then beyond the edge of the liner. Please note, the way the muffins look going in will be quite similar to how they look coming out of the oven. So if presentation matters, then shape the batter a little before you begin baking the muffins.
- The amount of coconut sugar and cinnamon topping you’ll need will depend on how thick you want the topping to be. I start out with the amount provided and then add more as desired.
- If the tops of the muffins start to brown but the muffins still seem soft, then place a piece of foil over the top of the muffin pan and let them bake a little longer in the oven.
- I like to use aluminum foil muffin cups because they peel away from the muffins more easily than paper cups do. If working with paper cups, then let the muffins cool completely so they are less likely to stick to the sides of the cups.
