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4.5 from 6 votes

Coconut Flour Zucchini Muffins

Grain-free paleo-friendly zucchini muffins that are refined sugar-free

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 9 muffins
Calories: 265 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 5 large eggs
  • 1/2 cup avocado oil
  • 1/2 cup pure maple syrup
  • 1/2 cup + 2 Tbsp coconut flour
  • 1 cup tapioca flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup zucchini grated (1/2 medium zucchini)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers.
  2. Add all ingredients except the grated zucchini to a blender. Blend until completely smooth. Stir in the grated zucchini until well-combined.
  3. Fill the muffin holes up ⅔ to ¾ of the way full. Bake on the center rack of the preheated oven 30 to 35 minutes, or until muffins are golden-brown and cooked through.
  4. Allow muffins to cool at least 30 minutes before eating. I suggest enjoying these muffins with a pat of butter and a drizzle of honey.

Nutrition Information

Serving 1of 9 Calories 265kcal (13%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 16g (25%) Fiber 4g (16%) Sugar 12g (24%)

Nutrition Facts

Serving: 9muffins

Amount Per Serving

Calories 265

% Daily Value*

Serving 1of 9
Calories 265kcal 13%
Carbohydrates 21g 7%
Protein 5g 10%
Fat 16g 25%
Fiber 4g 16%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.