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Grain-Free Zucchini Muffins

So the story goes, these grain-free zucchini muffins make a delightful breakfast or add the frosting below to enjoy as a dessert, or afternoon snack.  Either way, these muffins are a great way to get your vegetables in your body.  

*Remember to avoid food allergies when making this recipe!  

Total Time: 45-55 minutes, makes 1 dozen regular muffins.

Ingredients - Muffin.

  • 1 1/2 Cups of almond flour.

  • 1 1/2 tsp Cinnamon.

  • 3/4 tsp Aluminum-free baking powder.

  • 1/2 tsp Sea salt.

  • 1/2 tsp Nutmeg.

  • 3 Free range eggs (or 2 duck eggs).

  • 1 Ripe banana.

  • 1/4 Cup raw honey.

  • 1 Cup shredded zucchini

Ingredients - Frosting.

  • 3/4 Cup Organic Palm Shortening

  • 1/2 Cup coconut cream (From 13.5 oz can refrigerated 12hrs).

  • 1/2 Cup raw honey (Melted if solid).

  • 2 Tbsp Tapioca starch.

  • 1 tsp Vanilla

Directions - Muffins.

  • Pre-heat oven to 350 degrees F. 

  • Grease a muffin pan, or use muffin liners.  (Works best).

  • Shred the zucchini and press between paper towels until excess moisture is removed.

  • Mix all dry ingredients together in a small bowl.

  • Beat the eggs, then add the honey and banana and beat on medium for about 1 minute, until frothy.

  • Add the Zucchini and mix until combined.

  • Spoon the batter into the prepared pan.

  • Bake for 30-35 minutes until browned on top, the middle is set, and toothpick comes out clean.  (For mini-muffins 20-25 mins)

grain free muffins.jpg

Directions - Frosting.

  • Scoop off the 1/2 cup of coconut solids that have risen to the top of the can.

  • Beat the coconut solids and palm shortening until thick.

  • Add the rest of the ingredients and mix until completely combined.  Refrigerate for at least 30 mins, then remix to make fluffy. 

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