Paleo Zucchini Bread Muffins

November 19, 2016 By: Comments
Paleo Zucchini Bread Muffins
Tagged: Zucchini Bread Zucchini Bread. Brunch Brunch. Paleo Paleo. Zucchini Bread Zucchini Bread. Natural Natural. Pastries & Bread Pastries & Bread. Breads Breads. Snacks Snacks. Eggs Eggs. Snack Time Snack Time. Desserts Desserts. Organic Organic. Zucchini Zucchini. Baked Baked. Healthy Healthy. Muffins Muffins. Desserts Desserts. Paleo Thanksgiving Paleo Thanksgiving. Breakfast Breakfast. Dessert Bread Dessert Bread. Squash Squash. Gluten-Free Gluten-Free. Breakfast & Brunch Breakfast & Brunch. Zucchini Bread Zucchini Bread. Bananas Bananas. Gluten-Free Thanksgiving Gluten-Free Thanksgiving.
Prep:
10 minutes
Cook:
40 minutes
Serves:
8
These Paleo Zucchini Bread Muffins taste just like your favorite zucchini bread just without grains, refined sugar, or dairy.

Ingredients

Select ingredients:

Directions

  1. Preheat oven to 400° and line a muffin pan with liners. Combine the dry ingredients in a large bowl. Mix in the agave, coconut oil, and mashed banana.
  2. Using a box grater grate the zucchini into shreds. Place in a tea towel and wring out the moisture. You should have 1 cup of zucchini after you've removed the liquid. This takes about 1 large zucchini. Add the zucchini to the muffin mixture and stir to combine.
  3. With an electric mixer beat the eggs until they are light and fluffy and resemble foam. Gently fold the eggs into the muffin mixture with a spatula. Scoop the mixture into the prepared muffin tins making sure they're completely filled. Sprinkle the muffins with the crushed walnuts.
  4. Bake at 400° for 5 minutes and then lower the temperature to 375°. Continue to bake for 30-35 minutes or until the tops are golden brown and a toothpick comes out clean when inserted into the middle.