Real Healthy Zucchini Muffins

Recipe for healthy zucchini muffins.

Here are some truly healthy, delicious muffins. No gluten. No grains. No refined sugar. No canola oil. No dairy. Just real, wholesome ingredients.

I lost it in a doctor’s waiting room today. Flat. Out. Lost. It.

The kids and I were there to take Chloe for her before-Kindergarten check-up. As we sat in the waiting room, a flat screen TV on the wall was broadcasting a wellness channel to the captive patients. It was the normal stuff, a profile on a 44 year old man who had a heart attack and then started living a healthier lifestyle, a piece on consulting your pharmacist when any changes occur with your medications–both over the counter and prescription, and then came the  piece on healthy cooking.

That’s when I lost it.

The sweet, slender woman on the screen told us that regular muffins are bad for us, and are basically donuts. Sure, I definitely agreed with her on that. Then she went on to walk us through a “HEALTHY” muffin recipe that made my head spin.

Her “HEALTHY” muffins called for white flour, wheat flour, brown sugar, canola oil and low fat milk. And as the little grandma next to me scribbled the recipe down on a piece of paper all I could think about is how doomed we are. Our society isn’t getting healthier anytime soon. Not when the doctor’s office tells us that muffins filled with grains, gluten, cane sugar, dairy and canola oil are healthy.

How can we expect to improve the obesity epidemic with bad information like this being passed down by medical professionals? It’s just plain wrong.

And it makes my otherwise healthy blood pressure rise.

So, before I get too fired up again, I’m going to share this HEALTHY muffin recipe with you. It has zero grains, zero gluten, zero cane sugar, zero canola oil and zero dairy. Instead it’s filled with nutrient-dense almond flour, eggs, banana, raw honey, coconut oil (good fat!), zucchini, pecans and raisins.

Wholesome, nutritious, real food ingredients. That’s where health begins and is restored.

Pass this recipe along to someone you know who still thinks that gluten, sugar, canola oil and dairy are good for them.

Let’s do what we can to make a dent in the sad state of our society’s health.

Oh and PS these muffins taste awesome! It’s the perfect way to enjoy fresh-from-the-garden zucchini 🙂

Real Healthy Zucchini Muffins
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 12

INSTRUCTIONS

  1. Preheat oven to 350 degrees and lightly grease a muffin pan with coconut oil, or one large loaf pan.
  2. Combine the almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
  3. Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined
  4. Fold in the zucchini, raisins and pecans.
  5. Pour batter into muffin tins.
  6. Bake for 20 minutes or until golden and set.
  7. Remove from oven and let cool for 5 minutes.
  8. Transfer out of muffin pan and cool on wire rack.
NUTRITION

Calories: 182     Fat: 12     Carbohydrates: 13     Sugar: 7     Sodium: 166     Fiber: 3     Protein: 6    

 

Gluten-free zucchini muffins made with almond flour, honey, and banana.

These moist muffins are subtly sweet.

Comments

  • ThyraD August 21, 2013 at 6:57 pm

    I’m new to baking with zucchini so I was wondering – Is the 1 cup grated zucchini 1 cup BEFORE you squeeze the water out or 1 cup AFTER you squeeze the water out? It seems like it would be a lot more zucchini if you measured it without the water.

    Thanks for clarifying.

    • Diana April 3, 2014 at 9:01 pm

      Thanks for your question, I would squeeze the water out first before measuring. Enjoy!

  • Selene April 2, 2014 at 10:34 pm

    Hello I came across you website and love all your healthy recepies. I have a couple of questions. First what staples you recommend I get to get me started on baking all those delicious goodies

    • Diana April 3, 2014 at 9:00 pm

      Hi Selene,

      Thanks for your comment! The staples that I would recommend would be: blanched almond flour, coconut flour, coconut/palm sugar, coconut oil, raw honey, flax meal, arrowroot starch, pure grade B maple syrup, baking soda, baking powder, sea salt and dark chocolate. I think that’s a good place to start!

  • Kathy December 2, 2014 at 9:07 pm

    Are these really 182 calories each?

    • Diana December 10, 2014 at 5:48 pm

      Yes, that’s correct.

  • elaine August 28, 2015 at 2:05 am

    Would I be able to bake this in a 9 inch cake tin?

    • Diana September 1, 2015 at 8:01 pm

      Hi Elaine- you can use a 9 inch cake tin to bake but you will need to modify the baking time to be longer. Happy Cooking!

  • Jessie August 30, 2017 at 1:56 am

    Made these today and my husband not realizing that they contained zucchini was raving about them.The only change I made was using 4 ounces of unsweeting organic apple sauce( I ran out of coconut oil) and omitted the walnut .They were super moist and delicious.Thank you for the recipe.

    • Diana August 30, 2017 at 7:33 pm

      Hi Jessie,

      I’m so glad you and your husband enjoyed them! Great job hacking the hacked recipe too! P.S. I’ll keep the zucchini our little secret. 😉

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