Spiced Paleo Zucchini Muffins with Streusel Topping

Soft, fluffy and moist spiced paleo zucchini muffins with streusel toppings. The best way to use up all that zucchini.
20 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:28 g
Carbohydrates:15 g
Protein:6 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large bowl mix together the almond flour, tapioca, baking soda, chia seeds, flax meal, & spices.
  2. In a separate bowl cream coconut oil and sugar with hand mixer.
  3. Add eggs one at a time, mixing in between each.
  4. Add in vanilla extract and coconut milk, mix until fully incorporated. Fold in shredded zucchini.
  5. Pour wet ingredients in with dry ingredients and mix together with a spoon until fully mixed.
  6. Line a muffin tin or grease with butter.
  7. Fill each muffin tin 3/4 the way full.
  8. In another small bowl mix together the streusel ingredients (Pecans, Honey, Butter, Cinnamon, and Coconut Flour) and sprinkle on each muffin.
  9. Bake at 350F for 20-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Set the pan on a wire rack when removing it from the oven and allow it to cool.

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  1. Karen
    July 30, 2015

    No description for how the strudel is made – even looked at original recipe post. Obviously nuts…just curious of other ingredients in order to paleo the muffin topping.

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