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Paleo Banana Zucchini Muffins

Paleo Banana Zucchini Muffins

Prep time 5 minutes
Cook time 25 minutes
Ready in 30 minutes
Makes 10 muffins


  • 1 cup shredded zucchini (from 1 medium zucchini)
  • 1/2 cup mashed banana (from 1 medium banana)
  • 3/4 cup cashew butter
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


1. Preheat oven to 350°F. Line a muffin tin with 10 muffin liners. You’re only making 10 muffins, so leave two liners out.
2. Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Mix until smooth and well combined.
3. Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
4. Divide batter evenly between 10 muffin cups. Bake for 22-27 minutes or until toothpick comes out clean and the tops of the muffins are just slightly golden brown. Makes 10 muffins.
Recipe by Monique Volz of