Zucchini Berry Muffins

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

Servings 12

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 246

carbohydrate 26g

protein 6g

fat 14g


  • 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


  1. Take berries out of freezer to thaw, if applicable.
  2. Preheat oven to 350 F.
  3. In a large bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and allspice.
  4. In a food processor, combine dates, bananas, eggs, vinegar and oil.
  5. Transfer mixture to a large bowl and blend until completely combined.
  6. Finely grate zucchini (or food process it).
  7. Fold in berries, zucchini and almonds.
  8. Spoon mixture into paper lined muffin tins.
  9. Bake at 350 F for 20 minutes.


    1. @Lindsey – bananas are Paleo. Where did you get that info? They’re perfectly fine – they’re just high in carbs and fructose, so if you’re trying to lose weight, don’t eat too many of them.

  1. Thank you Neely. I’ve noticed that you have other muffins on here too (Carrot Banana and Pumpkin). IS the Calorie count the same for those also?

  2. I made these. They’re very good. Here’s my only adjustment. Do 1 cup of blueberries instead of 1 1/4 cup. it tends to take a lot longer to cook otherwise. Even at 30 minutes most of them weren’t cooked all the way through. But I still ate them when they came out a major crumbly mess. Very good despite the mess up!. Just be aware it will take a lot longer to cook. I’d suggest 40 minutes OR 35 minutes and leave the muffins in the muffin tins outside of the oven for an additional 10-15 minutes.

  3. Simply put: these are the best muffins I’ve ever made. I’ve been making them for about 3 months, and each time they get better and better and better.

  4. I made these last night for a pot luck. I always feel like a crazy person when I take all this food that is dairy, gluten, and all sorts of other stuff free. NO ONE knew these were good for them. THANK YOU!! I also can say it passed my kids taste test. They asked me to keep them around for snacks and stuff like that. I am so glad to find something that does not have the consistency of sand.

  5. I thought paleo was non-dairy, but these muffins have eggs in them. I just found this site and I’m going to try out these recipes.

    1. Phyllis – Eggs are actually not dairy. Dairy is all the products that are made from what comes from an animal’s teat, so cheese, milk, yogurt, butter, etc.

  6. I thought tapioca flour was a big no,no as it has no nutritional value, and is a dense starch which makes it fattening. Could I just use a whole cup of coconut flowere instead?

    1. Vivian – It’s definitely not a big no no in my book. I use it as a source of easy to digest carbs because I need them, as do a lot of active people. No, they don’t have much in the way of nutrient value, but they also don’t have many anti-nutrients. They’re not “fattening” if you need the carbs. If you use a whole cup of coconut flour, it’s really really dense so it’ll require that you use (I believe) 4 eggs per half cup of flour used or some other liquid besides eggs. Otherwise just use almond flour in place of the tapioca/coconut flour mixture. It works really well.

  7. Thanks for replying. I’m anxious to try the recipe just using almond flour. Went to the store to buy bananas and you wouldn’t believe how green they are. I’m just going to have to wait quite a few days, I imagine, before I can try it. I sent you an email with a very personal question and look forward to hearing back from you. Thanks again!!

  8. Thank you! I have tried so many muffin recipies and this is the first one I really love and that turned out great. I am not a great baker and usually my stuff comes out too dense or tasteless. These are my favorite so far! Thanks again.

  9. Im thinking about starting this plan, makes a lot of sense to me. I have metabolic syndrome and diabetes in my family. any advise and encouragement would be great.

    Also my wife is allergic to Almonds, many of the recipes call for Almond flower or almonds, now what?

    And is raw honey allowed?

  10. Like Larry I have also been diagnosed with Metabolic Syndrome along with Fibromyalgia any suggestions would be appreciated

  11. When following the plan and it says 2 muffins for breakfast is that all you eat??? I see a pic with 2 muffins some nuts and a banana. Thanks so much :)

    1. Tracy Lemmo – Yes, if the plan says eat “2 muffins” for breakfast, that is indeed all you eat. Unless you need more food that that or less, in which case you should adjust accordingly.

  12. These are wonderful! I made a triple batch to freeze. Only thing–they didn’t rise at all, just stayed exactly the way I scooped them into the muffin pans–new baking soda and all. Any thoughts?

  13. I had the same situation with the pumkin zucchini muffins. I’d like to know the same as it applies to both recipes?

  14. Just made these! I used did 1 1/2 cups almond flour and 1/2 cup coconut flour because I did not have the tapioca flour on hand. I used 1 cup of fresh black berries, and since I had very large bananas, I put 2 1/2 in there. I did not have a problem with the baking time. I followed as directed, and they came out very good. FINALLY a good paleo muffin!! I’ve tired a lot of others and this one is the best so far, by far. Woo hoo.

  15. Zucchini is not a safe food-95% are GMO. I am eating paleo but nothing GMO if I can help it. Any ideas of what substitute could be used? Thanks!

    1. Sasha, I am sorry you are having difficulty finding all spice, it is actually a pretty common spice mix made of cinnamon and ground cloves in equal parts. Let us know how you like the muffins.

  16. I was a bit nervous, but these were great! The kids think they are getting a special treat. They aren’t overly sweet but are moist and have a great taste. I used one cup of fresh blueberries and actually made about 20 smaller muffins (still decent size). Cooked them for 18 minutes and they were cooked to perfection! I will say, these take a long time to make so next time I’ll probably make a double batch and freeze some!

  17. I tried these today with 1-1/2 c. almond flour & 1/2 c. coconut flour. Everything else was the same. My question is, I’m not crazy about all spice. Could you substitute cocao powder instead? Would you need to add any additional sweetener, such as honey or maple syrup if you use cocao? Also, should you melt the coconut oil or just blend in the food processor in solid form? Thanks for your help!

    1. Mary – You can absolutely substitute unsweetened, powdered cocoa instead of allspice in this recipe. I would start with a direct substitution of 1 Tablespoon, up to 3 Tablespoons (depending upon how chocolate-y you want them!). If you add any more cocoa powder than that, you may have to adjust the proportion of liquid in the recipe. Extra sweetener shouldn’t be necessary. Because the oil is going into a food processor and not a mixer, the coconut oil can be in a solid or liquid state.

  18. These muffins are so good! But the baking time was way off for me too! I first checked them at the 20 minutes, clearly not done. When I took them out at 30 minutes they were not cooked through. At 40 minutes they were prefect. Followed the recipe exactly and pre-heated my oven. They are totally worth it, just be prepared to cook longer than the instructions state.

  19. I didn’t have a good result with these. I spent a fortune on ingredients, but the taste was not good. The consistency was not like a muffin – it was very dense. I thought the fruit would have added sweetness, but they were very flour tasting. I used almond flour and rice flour, dates, dried cherries, banannas. They were not eatable….wonder what happened?

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