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 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.
Using sugar-free sweetener changes these nutrition facts:
cal: 135 carbs: 4 sugar: 1