Print

Zucchini Coffee Cake Muffins: Indulgent Paleo Treats You’ll Love

Zucchini Coffee Cake Muffins {Paleo}
Print Recipe

Enjoy these moist and flavorful Zucchini Coffee Cake Muffins, perfectly balanced for your Paleo diet.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 4 large eggs
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the grated zucchini, coconut oil, and honey/maple syrup until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Let cool before serving.

Notes

  • For a sweeter muffin, add chocolate chips or nuts.
  • Store leftovers in an airtight container.

Nutrition

Keywords: Zucchini, Coffee Cake, Muffins, Paleo

Find it online: https://forkandflavor.net/zucchini-coffee-cake/