Almost Paleo Zucchini Muffins

Good carbohydrates from banana plus protein and good fats from the eggs and almond flour – these muffins are just divine. The addition of cinnamon is ideal to regulate blood sugar levels, and zucchini is rich in fibre, antioxidants and potassium, just to name a few. And the best thing about them? They take only 10 minutes to whip up, can be frozen and are ideal fuel for a long ride.


  • 2½ cups almond flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 4 eggs
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • 1 zucchini, grated
  • 1 small banana, mashed
  1. Preheat oven to 180°C.
  2. In a large bowl, combine flour, cinnamon, baking powder and salt. Mix thoroughly.
  3. In a separate bowl, beat eggs and add to dry mix.
  4. Add oil and rice malt syrup, ensuring all of the dry mix has taken up the liquid.
  5. Add the zucchini and banana and combine well.
  6. Scoop into a greased muffin tins and bake for 35 minutes or until a skewer inserted comes out clean.
  7. Best served warm – just try and resist one straight out of the oven.


  1. Karen @ Folk Haven

    And here I am with a zucchini needing to be used up soon! I’ve got everything but the macadamia oil so I’ll try it with coconut oil and see how it comes out. Thank you for posting this, I’m pinning it!

  2. Hayley

    Yum, can’t wait to try out your recipe! 🙂

  3. Glenda

    Made these and they are delicious, especially warmed up with a dob of hand churned butter – yummo!!

  4. expat

    I don’t have any raw honey. Would pure maple syrup be a good substitute?

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