Paleo Zucchini Muffins (Nut Free)

Jul 13, 2020 | Breakfast

These healthy Paleo Zucchini Muffins are made with cassava flour for a nut-free muffin and the perfect paleo crumb! A delicious paleo snack with coffee. Don’t be thrown off by the zucchini though–you can’t taste it at all!

Paleo Zucchini Muffins (Nut Free)

Clearly I have some sort of a muffin problem but I mean…can you blame me? Muffins are my personal brand of sourdough or banana bread–my quarantine distraction tool that I can bake over and over again until there’s a covid vaccine (and beyond.) I also have a zucchini problem that originated when I started the AIP diet last summer and zucchini was quite literally the only thing I could eat. I still pretty much only eat zucchini, so I felt the need to bake it in muffin form to complete my zucchini food pyramid. What else do you do to spice up your life when you buy 8 lbs of zucchini per week? Muffins are the only answer.
These healthy Paleo Zucchini Muffins are made with cassava flour for a nut-free muffin and the perfect paleo crumb! A delicious paleo snack with coffee.

What you need to make Paleo Zucchini Muffins

I’ve been very into using cassava flour in pretty much everything lately–it’s the perfect flour to bake grain-free without relying on almond butter or other heavy ingredients for the base of your recipe. I’m also trying to limit the nuts I’m eating, which makes cassava perfect. Aside from that you only need a few more paleo baking staples to make these muffins! And zucchini, of course.
  • Cassava flour: this is my favorite gluten free flour! You can find it in most stores now.
  • Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb to baked goods.
  • Tapioca Starch: These gives a nice flakey touch to the muffin texture.
  • Coconut sugar: a lower inflammatory sugar option that I use in most of my baking.
  • Baking soda: for that fluff factor.
  • Coconut oil:  I’ve used coconut oil and avocado oil to make these–both are good options!
  •  Egg: Remember to use room temp eggs for best results!
  • Full fat coconut milk, or another non-dairy milk such as almond milk
  • Zucchini: shredded and squeezed

Tips for the best grain-free zucchini muffins:

The best thing about these nut free zucchini muffins is how easy they are. One thing to keep in mind is that the batter will be a tad thick to make up for the moisture added by the zucchini, so don’t be tempted to water it down if it seems thick. Here are a few things to keep in mind while you’re baking:

  • Remember to squeeze the moisture out of your zucchini! Otherwise, you’ll end up with soggy muffins.
  • I like to beat my egg and sugar with a hand mixer to help the sugar granules to dissolve.
  • Lightly fold your zucchini in for the best results.
  • Use parchment baking cups to avoid soggy muffins.

 

These healthy Paleo Zucchini Muffins are made with cassava flour for a nut-free muffin and the perfect paleo crumb! A delicious paleo snack with coffee.

How many gluten-free muffins does this make?

This is a small batch that makes 6-7 medium sized zucchini muffins, but you can easily double this if you want to go all in! I also have a Paleo Zucchini Loaf recipe if you want to try this in bread form.

Without further ado, it’s time to make zucchini muffins! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Paleo Zucchini Muffins

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 6

INGREDIENTS

  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 2 tbsp tapioca starch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup + 2 tbsp coconut sugar
  • 1/4 cup + 2 tbsp avocado oil
  • 1/4 cup full fat coconut milk
  • 1 teaspoon vanilla
  • 1/4 teaspoons cream of tartar
  • 2/3 cup shredded zucchini squeezed to remove moisture

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit. Line a muffin tray with 6 cupcake liners
  2. Sift together cassava flour, coconut flour, tapioca starch, baking soda, and salt.
  3. In a separate bowl beat egg and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 1 minutes. Stir in cream of tartar, vanilla, and coconut milk.
  4. Make a well in the dry ingredients and add in the wet, mixing well. Fold in the zucchini
  5. Spoon the batter into the muffin tins about 3/4 of the way full.
  6. Bake for 25-30 minutes, or until a knife comes out clean. Cool on a wire rack.

These healthy Paleo Zucchini Muffins are made with cassava flour for a nut-free muffin and the perfect paleo crumb! A delicious paleo snack with coffee. Don't be thrown off by the zucchini though--you can’t taste it at all!
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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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