Grain Free, Nut Free Zucchini Muffins

Today I shared this recipe, these muffins, and a bunch of nutrition information with an amazing group of 14 moms and their kiddos. They came equipped with awesome questions and we got into the nitty gritty details about how to start kids off right with nutrition and how to reign in those kids who have fallen off track a little. It was so fun and enlightening. I was nervous ahead of time and I wasn’t sure how people would take this “new fangled approach” of ‘just eat real food’ but they were very interested and seemed to truly appreciate my insight.

The best part was that their kids loved the muffins, and I know you will too. They are only mildly sweetened with maple syrup and packed full of zucchini in every bite. Even my friend’s picky eaters liked them! Aside from the eggs they are pretty allergen friendly so they would be great to bring into a classroom. I made them in mini style for everyone but with leftover batter I made big ones for my family and they came out great too, just needed to be baked a little longer (about 30 minutes).

Also note – please use parchment papers for all paleo baking. They make life SO. MUCH. EASIER. They are amazing. We bought ours on Amazon. Someday I’ll hook up Amazon affiliates again and link to them! Just search parchment paper liners and you’ll find them, I promise.

Here it is!

Print Recipe
Grain Free Nut Free Zucchini Mini Muffins
Kid friendly for a variety of ages and stages!
Prep Time 15 minutes
Cook Time 20 minutes
Servings
mini muffins
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
mini muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium bowl combine together the eggs, coconut oil, maple syrup and vanilla. Mix until fully combined.
  3. In small bowl combine the dry ingredients (coconut and tapioca flours, cinnamon, salt and baking soda) then sift into the wet ingredients.
  4. Gently fold in the zucchini until well combined.
  5. Fill parchment lined muffin mini muffin tins (makes about 24) with about 2 tablespoons of batter each.
  6. Bake for 20 minutes or until a toothpick comes out clean.
Recipe Notes

Remember your parchment paper liners! (If you don't have them on hand, cut up squares of parchment paper and push them into the muffin tin.)

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Enjoy!
Beth

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