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Zucchini Muffins

Prep time 15 min
Cook time 20 min
Total time 35 min

Prep time 15 min
Cook time 20 min
Total time 35 min


​I lost it in a doctor’s waiting room a few years ago. Flat. Out. Lost. It. The kids and I were there to take Chloe for her pre-kindergarten checkup. As we sat in the waiting room, a at-screen TV on the wall broadcast a wellness channel to the captive patients. It was the normal stuff—a profile on a forty-four-year-old man who had had a heart attack and then started living a healthier lifestyle, a piece on consulting your pharmacist when any changes occur with your medications, and then came the segment on healthy cooking.

That’s when I lost it.

A sweet, slender woman on the screen told us that regular muffins are bad for us and are basically doughnuts. Sure, I definitely agreed with her on that. Then she went on to share a “HEALTHY” muffin recipe that made my head spin. These muffins called for white our, wheat our, brown sugar, canola oil, and low-fat milk. And as the lady 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 GMO- filled canola oil are healthy.

And it makes my otherwise healthy blood pressure rise.

So, before I get too fired up again, I’m going to share my ACTUALLY 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.

Pass this recipe along to people you know who still think 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 p.s., these muffins taste awesome! They’re the perfect way to enjoy fresh-from- the-garden zucchini!

Whenever you use shredded zucchini while baking, it’s a good idea to drain off the excess liquid before mixing it into the batter. This helps prevent your muffins from being too moist or even soggy after baking. The method I use is to place the shredded zucchini in the center of a clean dish towel, wrap it up tight, and squeeze over the sink. Some greenish liquid will drip out. Yeah, not too cute, but the muffins turn out great.

Serves 12

1½ cups almond flour

1½ teaspoons baking soda

½ teaspoon sea salt

1 teaspoon ground cinnamon

pinch of ground nutmeg

3 eggs

3 tablespoons raw honey

1 teaspoon vanilla extract

1 banana, mashed

1 tablespoon coconut oil, melted

1 cup grated zucchini, drained

¼ cup golden raisins

½ cup pecans, chopped


Preheat the oven to 350°F and lightly grease 12 muffin cups with coconut oil. Set aside.


Combine the almond flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside. Combine the eggs, honey, vanilla, banana, and melted oil in a large bowl. Mix well, then add the dry ingredients. Mix until fully combined. Fold in the zucchini, raisins, and pecans.


Pour the batter into the muffin cups and bake for 20 minutes, or until golden and set.


Let the pan cool for 5 minutes, then transfer the muffins to a wire rack.


Calories: 142
Fat: 7g
Carbohydrates: 14g
Sodium: 275mg
Fiber: 3g
Protein: 5g
Sugar: 9g

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