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By Katja Heino Leave a Comment
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Healthy Banana Zucchini Muffins (gluten free + paleo)

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banana chicken muffins on stone counter

Got zucchini? Try these super moist + tasty banana zucchini muffins loaded with all the good things.

Anyone else have an over-abundance of zucchini in the garden? Please remind me to only plant one zucchini plant next year.

We’ve been eating zucchini for days over here, so I whipped up a batch of banana zucchini muffins. They turned out great, so I decided to share.

hand reaching for zucchini muffins
hand holding zucchini muffin

Banana Zucchini Muffin Recipe Deets:

❤️ almond flour, arrowroot, + coconut flour… is my go-to flour mix for gluten free + paleo muffins. You can sub tapioca starch for the arrowroot.

❤️ banana… naturally sweetens these muffins.

❤️ zucchini… adds moisture and a dose of sneaky vegetables to the muffins.

❤️ eggs… as a binder + for extra protein

❤️ coconut sugar… gives a rich, caramel flavor but can totally be omitted if you want to keep these muffins sugar free.

❤️ ghee, butter, or coconut oil… are my fats of choice for baking. You could use avocado oil as well.

❤️ vanilla… for flavor

❤️ mini chocolate chips… because why not? If you prefer leave to out the chocolate chips, you could add in fresh blueberries or chopped nuts instead.

The list of ingredients is pretty simple. What you end up with is a crazy good muffin that’s PERFECT for breakfast, snacking, or dessert. And PERFECT for using up some of that garden zucchini.

These muffins are absolutely kid-approved. No one even notices the zucchini. And they freeze well for later. Simply defrost at room temperature or put in the oven for a few minutes.

zucchini muffins on white stone counter

A note about baking with zucchini:

While shredded zucchini adds moisture to these muffins, too much moisture can leave you with a soggy muffin. The trick to successfully baking with zucchini is to squeeze as much water out as you can.

After shredding your zucchini, place into a nut milk bag or a clean tea towel + squeeze and wring out. Don’t be shy, squeeze, squeeze, squeeze.

hand squeezing zucchini in nut milk bag

Got more zucchini?

Asian Zucchini Noodles

Crustless Garden Vegetable Quiche

Pesto Chicken with Zucchini Noodles

DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTEREST AND FACEBOOK TO KEEP UP WITH LATEST CONTENT AND UPDATES.

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Healthy Banana Zucchini Muffins (gluten free + paleo)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
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Ingredients

  • 2 cups shredded zucchini (about 2 medium zucchinis)
  • 1 and 3/4 cup almond flour ( I use THIS blanched brand)
  • 1/2 cup arrowroot powder or tapioca starch (like THIS or THIS)
  • 2 tbsp coconut flour (I use THIS brand)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup mashed banana (about 1 and 1/2 bananas)
  • 1/4 cup butter, ghee, or coconut oil, melted
  • 1/4 cup coconut sugar (I use THIS brand)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar (I use THIS raw brand)
  • 1/3 cup mini chocolate chips plus more for sprinkling on top

Instructions

  1. Preheat oven to 350°F.  Line muffin tin with 12 muffin liners. Set aside. 
  2. Place shredded zucchini in a nut milk bag or clean tea towel and squeeze out as much of the water as you can.  Set aside.
  3. In a large bowl, whisk together almond flour, arrowroot, coconut flour, baking soda, and salt.  
  4. In another bowl, whisk together eggs, mashed banana, fat of choice, coconut sugar, vanilla, and apple cider vinegar.  Fold in shredded zucchini.  Then fold in chocolate chips. 
  5. Scoop mixture into 12 prepared muffin cups and bake for 22-24 minutes, until golden and centers are set. Enjoy!

 


Notes

The coconut sugar is optional.  Feel free to leave it out if you prefer a sugar free muffin.

You can sub fresh blueberries or chopped nuts for the chocolate chips. 

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Filed Under: Breakfast, Muffins Tagged With: banana, gluten free muffins, muffins, zucchini, zucchini muffins

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
salt
1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
air-tight fermentation lid
🥕🌿🍠 veggie game strong today • crucifer 🥕🌿🍠 veggie game strong today • cruciferous vegetable = superfoods • this + sweet potato rounds + a big cup of bone broth is what’s up for dinner 

collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
simple dinner • we eat wild salmon 🐟 once a w simple dinner • we eat wild salmon 🐟 once a week to get in those omega 3s • my favorite way to cook it is to sprinkle with salt + a bit of ghee on top + broil it for 8-9 minutes • so easy + today we added steamed green beans + a cauliflower + romanesco mash • plus tons of olive oil + ghee

to make cauliflower + romanesco mash, add florets from one head of each to a large pot • add in 1 cup of bone broth + sprinkle with a bit of salt • cover with lid • steam florets in broth until tender, adding more broth if bottom runs dry • once florets are very tender, add lots of ghee or butter + salt to taste • purée smooth with an immersion blender • add more broth to make it creamy smooth • so good 💛• don’t forget to add a ghee (or butter) pool when serving 

when we can’t get wild, local salmon, we order from @vitalchoice
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