Paleo zucchini muffins

Paleo, Gluten Free, Dairy Free, Soy Free, Vegetarian

6 Servings, 1 Calories/Serving

35 Minutes

Fresh rosemary adds a welcome savory note to these classic zucchini muffins.


  • 1 tablespoon coconut oil
  • 1-2 zucchini
  • 1 rosemary sprig
  • 1 ripe banana
  • 3 eggs
  • 3 tablespoons honey
  • 2 tablespoons almond butter
  • 1½ cups blanched almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg



Make the batter

Heat the oven to 350°F.
  • Grease the muffin pans with the coconut oil.
  • Grate the zucchini. It should yield about 1 cup.
  • Finely chop the rosemary leaves.
In a large bowl, mash the banana. Whisk in the eggs, honey, and almond butter. Fold in the zucchini and rosemary. In a separate bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Pour the dry ingredients into the wet ingredients and mix until incorporated.


Bake the muffins

Pour the batter into the muffin pan. Bake until a toothpick stuck into the center of the muffins come out clean, 20 to 25 minutes.


Cool and serve

Remove from the oven and let cool for 5 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Serve with ghee, coconut oil, or honey.

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