These moist and tasty muffins combine zucchini and berries with dates, bananas, and almonds and nut flour. The naturally sweet fruits mean that no extra sweetener is needed, so these are great for people who are trying to watch their consumption of sugar. Carrots can be used in place of the zucchini, and cocoa powder can be used in place of allspice to vary the flavor. Leftovers can be frozen for quick use at another time.
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Zucchini Berry Muffins
Total Time: 60 minutes
Cook Time: 60 minutes
- 1 cup(s) almond flour
- 1/2 cup(s) coconut flour
- 1/2 cup(s) tapioca flour or starch
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) sea salt
- 1 tablespoon(s) cinnamon
- 1 tablespoon(s) allspice
- 1 cup(s) dates, pitted
- 3 medium banana(s)
- 3 large egg(s)
- 1 teaspoon(s) apple cider vinegar
- 1/4 cup(s) coconut oil
- 1/2 package(s) berries, frozen (10 oz) blackberries, blueberries, raspberries) OR 1 1/4 cups fresh berries per 12 serving recipe
- 3/4 medium zucchini grated (1 zucchini =approx 1 cup)
- 3/4 cup(s) almonds finely chopped
- 1 package(s) paper muffin liners
- Take berries out of freezer to thaw, if applicable.
- Preheat oven to 350 F.
- In a large bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and allspice.
- In a food processor, combine dates, bananas, eggs, vinegar and oil.
- Transfer mixture to a large bowl and blend until completely combined.
- Finely grate zucchini (or food process it).
- Fold in berries, zucchini and almonds.
- Spoon mixture into paper lined muffin tins.
- Bake at 350 F for 20 minutes.