These zucchini coffee cake muffins are moist and tender, cinnamon-packed, and filled with summer’s favorite squash – zucchini! Topped with a buttery crumb topping, these grain free and paleo friendly muffins will make everyone crave veggies for breakfast!
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Muffins might just be my favorite thing to bake.
Or maybe chocolate chip cookies? Banana bread? Or how about COFFEE CAKE?!
I’m all about a good streusel/crumb topping on my muffins to make them into coffee cake muffins!
So of course we’re having fun today because this recipe for zucchini coffee cake muffins has the best crumb topping, they’re super easy PLUS some hidden veggies 😉
Let’s get into the details so you can make them ASAP!
What You Need To Make Zucchini Coffee Cake Muffins
If you’re familiar with grain free and paleo baking, you probably have most of these ingredients stocked and ready!
Feel free to sub in butter or coconut oil for ghee in this recipe.
When I bake with coconut oil I make sure it’s refined to prevent the entire recipe from tasting like coconut. Butter or ghee also yields the best result for the crumb topping.
Here’s everything you’ll need to prepare these muffins:
Crumb Topping:
- blanched almond flour
- maple sugar or coconut sugar
- ground cinnamon
- ghee or organic refined coconut oil, or grass fed butter, solid
Muffin Batter:
- blanched almond flour
- arrowroot flour or tapioca
- baking soda
- baking powder
- sea salt
- ground cinnamon
- large eggs
- unsweetened almond milk
- grass fed butter or ghee, or organic coconut oil
- maple sugar or coconut sugar
- pure vanilla extract
- shredded zucchini (about 2 medium)
How to Make Zucchini Coffee Cake Muffins
Line a 12 cup muffin pan with parchment liners and preheat your oven to 350°F.
Prepare the crumb topping first. In a medium bowl using a fork or pastry blender, combine the almond flour, sugar, cinnamon, and ghee (or coconut oil or butter).
Combine until the mixture resembles coarse crumbs, then refrigerate while you prepare the muffin batter.
Continued:
For the batter, in a large bowl combine both flours, the baking soda and powder, salt and cinnamon, then set aside.
In a separate large bowl, whisk together the eggs with the almond milk, butter or ghee, sugar and vanilla.
Stir the dry ingredients into the wet until fully combined, then fold in the shredded zucchini until evenly distributed.
Fill each lined muffin cup 3/4 of the way up with the muffin batter, then sprinkle each one very generously with the crumb topping.
Bake in the preheated oven for 25 minutes or until the tops are golden brown and a toothpick inserted near the center of a muffin comes out clean or with crumbs.
Cool the pan on a wire rack for 10 minutes, then carefully lift each muffin out of the pan to continue cooling on the rack.
You can store leftover muffins loosely covered at room temperature for the first day, then refrigerate in a sealed container for up to 4 days.
Zucchini tip! Make sure you get out as much water as possible from the shredded zucchini before adding it to the batter!
This will keep the muffins light, moist and tender. If the zucchini isn’t squeezed properly, the muffins might turn out heavy and too moist.
(I like to keep squeezing with paper towels until I can’t squeeze any more water out!)
I know you and your family will love these paleo zucchini muffins!
They’re perfect for busy mornings and after school snacks and you can prepare them when you meal prep on the weekend! Enjoy!
Zucchini Coffee Cake Muffins {Paleo}
Zucchini Coffee Cake Muffins {Paleo}
Ingredients
Crumb Topping:
- 3/4 cup blanched almond flour
- 1/3 cup maple sugar or coconut sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup ghee or organic refined coconut oil or grass fed butter, solid
Muffin Batter:
- 2 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 large eggs at room temperature
- 2/3 cup maple sugar or coconut sugar
- 3 tablespoons grass fed butter or ghee melted
- 3 Tablespoons unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 2 cups shredded zucchini (about 2 medium) water squeezed out with paper towels after shredding
Instructions
-
Line a 12 cup muffin pan with parchment liners and preheat your oven to 350°F.
-
Prepare the crumb topping first. In a medium bowl using a fork or pastry blender, combine the almond flour, sugar, cinnamon, and ghee (or coconut oil or butter). Combine until the mixture resembles coarse crumbs, then refrigerate while you prepare the muffin batter.
-
For the batter, in a large bowl combine both flours, the baking soda and powder, salt and cinnamon, then set aside.
-
In a separate large bowl, whisk together the eggs with the almond milk, butter or ghee, sugar and vanilla. Stir the dry ingredients into the wet until fully combined, then fold in the shredded zucchini until evenly distributed.
-
Fill each lined muffin cup 3/4 of the way up with the muffin batter, then sprinkle each one very generously with the crumb topping.
-
Bake in the preheated oven for 25 minutes or until the tops are golden brown and a toothpick inserted near the center of a muffin comes out clean or with crumbs.
-
Cool the pan on a wire rack for 10 minutes, then carefully lift each muffin out of the pan to continue cooling on the rack.
-
Store leftover muffins loosely covered at room temperature for the first day, then refrigerate in a sealed container for up to 4 days. Enjoy!
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Beautiful
These muffins look so delicious! Love how you’ve made a coffee cake version that’s still paleo-friendly
What a brilliant way to use up zucchini! These look so incredibly moist and delicious with that crumb topping.
I love this! I once snuck shredded zucchini into banana bread, and no one guessed—just asked for seconds. Your crumb topping twist sounds perfect for brunch. When I’m waiting for muffins to bake, I hop onto Basketball Stars for a quick match—fast, fun, and keeps me from opening the oven too soon. Can’t wait to try these zucchini coffee cake muffins!
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