healthy, gluten-free zucchini banana muffins
Recipe type: muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
Make a dozen of these healthy, zucchini banana muffins for a quick, on-the-go breakfast or carb-crazed afternoon snack. Grain-free, gluten-free, dairy-free and refined sugar-free.
  • 3 bananas {2 very ripe and 1 medium ripe for optional topping}
  • ½ c coconut flour
  • ¼ c raw honey {substitute pure maple syrup to make vegan}
  • 1 small to medium sized zucchini, shredded or spiralized
  • 4 eggs {substitute 3 flax eggs to make vegan}
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 4 tbsp coconut oil
  • ½ c walnuts
  • optional: 1 tbsp nut butter and 1 tsp raw honey for topping
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients together very well in a large bowl. I used my kitchenaid mixer but you can use a hand mixer, spatula or hands.
  3. Spray or coat muffin tin with coconut oil. Or use muffin cups.
  4. Spread mixture evenly into muffin tin or cups.
  5. Option to top muffins with additional banana slices and dash of cinnamon.
  6. Bake at 400 degrees for approximately 18 minutes, until muffins are golden brown.
  7. Remove from oven and let cool.
  8. Serve with optional nut butter and/or honey toppings; or store for later.
*grain-free, gluten-free, dairy-free, refined sugar-free, and vegan options.
**store leftovers in air-tight glass container in the fridge for up to one week, or freeze.
Recipe by Nourish, Move, Love at