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Grain-free Coconut Flour Zucchini Muffins
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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 162 kcal
Ingredients
- 1/2 cup coconut flour
- 2 tablespoons ground flax
- 1 teaspoon baking powder *use grain-free baking powder like Hain if required
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup grated zucchini 8 oz/230 g
- 2 eggs room temperature
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla
- 6 tablespoons maple syrup or sugar-free syrup
- 1/4 cup chopped pecans or chocolate chips
Instructions
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Preheat oven to 375 F. Prepare a 12-cavity muffin pan by lining with parchment or silicone liners or greasing it with butter.
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In a large bowl whisk together coconut flour, ground flax, baking powder, baking soda, and cinnamon.
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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.
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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.
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Let muffins cool before removing from pan. Store in an airtight container.
Recipe Notes
Using sugar-free sweetener changes these nutrition facts:
cal: 135 carbs: 4 sugar: 1
Nutrition Facts
Grain-free Coconut Flour Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 162
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g45%
Cholesterol 27mg9%
Sodium 69mg3%
Potassium 112mg3%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Calcium 37mg4%
Vitamin C 2mg2%
Vitamin A 60IU1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.