There are so many recipes for paleo zucchini bread and paleo banana muffins that I decided to merge these two beautiful food spheres into one. I love opportunities to blend fruit with vegetable, and these muffins are part of a growing body of evidence that we should do this all the time.
The full title for this very moist banana bread recipe is: Banana Zucchini Vanilla Awesome Muffins, in case you were curious. I’m tempted to call these “muffcakes” because these are way more decadent than traditional bread. The banana lends a lovely smoothness, the coconut flour and egg puff up the perky texture, and some sneaky zucchini gives these better-than-muffins some extra moisture.
You know what I hate about most banana bread? Damned nuts. This is my blog and I do what I want, so guess what? Good news for those of us who are allergic to almond meal, walnuts and all the other horrible things people to do a simple, healthy banana bread: this paleo banana bread recipe doesn’t have any nuts at all.
Be prepared to be awed at how much you love these. I’ve served them at non-paleo gatherings and people rave…Proof positive that eating grain and nut-free can be delicious.
Quick tip: I make this recipe concurrent with zucchini noodles because for those I julienne the green outsides off and am left with the white insides, which is all I need for baking. So don’t waste those green zucchini shavings! Steam them in the microwave for a couple minutes and top them like you would pasta. It’s pretty much the best thing ever.
Nut-Free Paleo Banana Zucchini Muffins
Serving Size: 12 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
1 cup zucchini, peeled and shredded (about 2 small or one large zuke)
1 medium very ripe banana
2 teaspoons vanilla
2 tablespoons maple syrup
2 tablespoons coconut oil or butter, melted
½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
Preheat the oven to 350 degrees. Grease a standard muffin tin with coconut oil or butter.
In a small bowl, sift together the coconut flour, baking soda and salt. Set aside.
In a large mixing bowl, combine the zucchini, banana, eggs, vanilla, syrup and oil or butter. Use an immersion blender to mash everything and blend until smooth. If you don’t have an immersion blender, you can use a large regular blender, a food processor or a fork and some elbow grease.
Using a ¼ measuring cup, spoon the batter into the greased muffin tins. Each well should be about half full.
Bang the muffin pan in the counter a bit to flatten the muffins before putting them in the oven. Bake for 15 minutes, then turn the pan so they cook evenly. At 30 minutes check for doneness by pressing the top; it should be springy and not wet, and a an inserted toothpick should come out dry.
Let cool for 10 minutes, then loosen the sides with a butter knife or thin spatula before lifting them out of the pan. Eat them hot or let them cool. I like to serve them with warm berries.
These are really moist and won’t keep more than a couple days at room temperature, not that you need to worry about that. They never last long in our house.