These healthy and delicious Coconut Flour Zucchini Muffins are grain-free, gluten-free, paleo-friendly, and use no refined sugar. If you have a bumper crop of zucchini, you can make batches of these fluffy muffins all season long and even pop some in the freezer to enjoy during the cooler months.
Preheat oven to 375 F. Prepare a 12-cavity muffin pan by lining with parchment or silicone liners or greasing it with butter.
In a large bowl whisk together coconut flour, ground flax, baking powder, baking soda, and cinnamon.
In another bowl combine eggs, melted coconut oil, vanilla, and maple syrup. Add wet to dry ingredients and combine. Fold in grated zucchini, chopped nuts or chocolate chips.
Fill batter into 12 muffin pan cavities (don't be tempted to make fewer, larger muffins - the centers will be too mushy), top each with a few more nuts or chocolate chips and bake for 25 minutes.
Let muffins cool before removing from pan. Store in an airtight container.
Notes
Using sugar-free sweetener changes these nutrition facts: cal: 135 carbs: 4 sugar: 1
Nutrition
Nutrition Facts
Grain-free Coconut Flour Zucchini Muffins
Serving Size
1 muffin
Amount per Serving
Calories
162
% Daily Value*
Fat
13
g
20
%
Saturated Fat
9
g
45
%
Cholesterol
27
mg
9
%
Sodium
69
mg
3
%
Potassium
112
mg
3
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
60
IU
1
%
Vitamin C
2
mg
2
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.