Our PALEO ZUCCHINI MUFFINS will astound you! With the warm months of summer coming to a close and gardens everywhere bursting with the beloved zucchini, now is the time! I remembered that I still hadn’t given my mother in laws zucchini muffin a Paleo make over. I might have tried once last year, but must not have had success, so it was shelved. Fast forward to this year and the arrival of fresh Utah peaches (because zucchini muffins and a bowl of peaches go together) these muffins had to be made!
This one took a few attempts and even when I thought it was complete, I tried it one more time and it just wasn’t quite right, so it took two more attempts to get what is finally ready to share. Little OCD about making sure recipes are going to work for the masses, so testing is a must!
These PALEO ZUCCHINI MUFFINS speak Fall to me. Filled with plenty of cinnamon, chopped pecans and of course dark chocolate chips. Which are optional, and you may be thinking “really, chocolate chips?” My mother in law loved this combo of zucchini, pecans and chocolate. They are such a wonderful taste explosion. If you’re not certain about the chocolate chips, toss a few in the last bit of batter before you fill the last muffin tin. Once it comes out of the oven, let it cool and bit and then give it a try. I promise you’ll experience a new taste sensation. Patsy was a flavor combo goddess in the kitchen, she is so missed!
Shred some of that zucchini growing in your garden (or your neighbors) and toss together this simple and classic muffin. I bet you’ll be enjoying them most mornings right along with your favorite morning beverage.
enjoy a few of our other tasty muffin recipes:
zucchini pecan muffins
Course: MuffinsCuisine: AmericanDifficulty: Easy7
muffins20
minutes22
minutesa paleo zucchini muffin loaded with all the flavors you love!
Ingredients
1½ c Otto’s Cassava Flour
¾ c maple sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp Redmond Real Salt
½ c ghee, melted, we like this brand
¼ c raw milk, (full fat coconut milk for dairy free)
1 tsp vanilla
2 eggs, room temperature
1 c shredded zucchini
½ c chopped pecans
½ c dark chocolate chips (optional)
Directions
- Preheat the oven to 385°, line muffin tins with parchment liners.
- In a medium bowl, combine cassava flour, maple sugar, baking soda, cinnamon and salt. Whisk to combine and set aside.
- In another medium bowl, add ghee, raw milk, vanilla and eggs. Whisk until well combined and eggs are fully incorporated.
- Pour wet ingredients into dry ingredients, toss in zucchini, pecans and chocolate chips (if using.) With a rubber spatula, stir until well blended together. You should be able to get 7 larger muffins or 9 smaller muffins. Your choice there. Top with additional chopped pecans and chips if desired.
- Bake for 23-25 minutes or until the center bounces back when lightly touched. Remove from the oven and let cool for 4 minutes in the tins and then remove to the cooling rack. We recommend enjoying warm with a fresh bowl of peaches. These do freeze well, just make sure you freeze them individually first and then once frozen transfer to a ziplock bag.
My muffins came out really dry, but the flavor is really good. Any idea on what I did wrong?
Hi Juan, glad you enjoyed these muffins! I would have to guess that you probably had a bit too much flour. When using cassava flour, it’s important to fluff it up in the bag first with a small whisk or fork, then spoon it into the measuring cup rather than scooping out of the bag. There’s a saved Story Highlight over on Instagram with a demo on how we measure for best results. Hope that helps! ~Michelle
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I made these today, and they turned out great. Thanks for the tip about the flour. When I was filling the muffin cups, I thought they were runnier than usual muffins, but baked up just perfect. Love them1
Hi Pamela – yay! So happy you enjoyed them, truly such a tasty muffin! Thank you for taking the time to come back & let us know. Enjoy!! ~Michelle