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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


  • 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


  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!



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.