Jumbo Chocolate Chip Zucchini Banana Muffins {Grain-Free, Paleo}

There is something about a jumbo muffin. I don’t know if it is because they always look so delicious, staring back at you from the coffee shop counter, or because their size gives them more oomph, but I always prefer to bake them over the regular. So when it came to me that I wanted to create a healthier chocolate chip zucchini banana muffin, I immediately whipped out my larger muffin tin.

The combination of chocolate chips, banana, and grated zucchini (which you really can’t taste, but makes you feel good that you snuck in a vegetable), is so good in this recipe. I made one without chocolate chips for my 10 month old and he was doing a happy dance while eating it (he must have gotten that from me). I am definitely going to keep these in the baking rotation for a feel good breakfast I can feel good about! Even though they are amazing on their own, I suggest topping with nut butter or even an extra drizzle of chocolate if enjoying one for dessert. They can go both ways!

By Sara McGlothlin

Carrot Cake Banana Muffins

The flavors of carrot cake and banana bread come together in this delicious muffin recipe! Banana and grated zucchini offer both moisture and volume to these grain-free muffins. They are also sweet, but not overly so. Incorporate the chocolate or leave it out, they are delicious either way. Grain-free, oil-free, dairy-free.
Prep Time 20 minutes
Cook Time 24 minutes
Cooling time 1 hour
Total Time 1 hour 44 minutes
Course Breakfast, Snack
Servings 12 muffins


  • hand mixer or stand mixer
  • 2 bowls
  • Jumbo muffin tin
  • box grater


  • cups almond flour
  • cup coconut sugar
  • ¼ cup coconut flour
  • 2 tablespoons tapioca starch
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 egg beaten
  • ½ cup dairy-free milk
  • 2 very ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 1 ½ to 2 cups grated carrots from about 3-4 large


  • Preheat the oven to 350 degrees. Line a muffin tin with liners or coat with cooking spray.
  • In a large bowl or stand mixer, combine the almond flour, coconut sugar, coconut flour, tapioca starch, cinnamon, baking powder, baking soda, nutmeg, and sea salt. Stir to blend.
  • In a separate medium bowl, whisk together the egg, dairy-free milk, mashed banana, and vanilla extract until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the grated carrots and beat again.
  • Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 22 to 24 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the baking tin for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.


Storage: keep muffins in an airtight container in the refrigerator for up to 1 week. Muffins can be frozen for up to 1 year. 
Keyword Dairy-free, Gluten-free, Grain-free, Oil-free, Soy-free