Paleo Zucchini Bread Muffins
Okay… have we all been sleeping on zucchini bread or WHAT!? I swear I FORGOT about zucchini bread and I’m questioning my sanity. Banana bread gets all the hype but like… ya’ll… zucchini bread is GOOD. especially when it’s paleo, dairy free and specific carbohydrate diet friendly zucchini bread. Because everyone should be able to enjoy this goodness!
I remember so vividly growing up and ALWAYS having loaves of warm zucchini bead, fresh-baked by my mama to have as an afternoon snack. I would get home from school and sit with her with a slice and a cup of hot tea and tell her about my day, the new gossip, class and everything else in between. So these muffins? They bring back a lot of my favorite childhood, day-to-day memories.
I hope these paleo zucchini bead muffins bring back as many warm and fuzzy feelings and memories as they do for me! To make them fully Specific Carbohydrate Diet friendly, simply omit the dark chocolate chunks and you’re good to go! They’re still SO delicious without the chocolate.
XO nat
Paleo Zucchini Bread Muffins
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/4 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 medium ripe banana (mashed)
- 1/4 cup honey
- 1/2 cup shredded zucchini
- 1/2 cup chopped walnuts
- optional - 1/3-1/2 cup 100% dark chocolate chunks
Instructions
- Preheat your oven to 350 degrees F and prepare a muffin tins with liners.
- In a large bowl, mix the eggs, coconut oil, pure vanilla extract, mashed ripe banana, honey and shredded zucchini.
- In a separate bowl, mix the almond flour, coconut flour, cinnamon, baking soda and salt.
- Combine the wet and dry ingredients and mix well.
- Mix in the walnuts and optional dark chocolate (omit for Specific Carbohydrate Diet).
- Pour equal amounts of batter into your muffins tins.
- Bake for 22-25 minutes and enjoy!