Grain-free Pumpkin Spice Banana Zucchini Muffins

grain free coconut flour pumpkin spice zucchini banana muffins

I'm not gonna lie. I'm pretty excited for Fall. It's my fave season here in the Pacific question!

While the season is not quite here yet, consider these grain-free, dairy-free muffins an autumn gateway drug. They're not full-on pumpkin, but they have all the yummy spices that get me excited for changing leaves and cooler temps! (While still incorporating the last of that summer zucchini!)

Another plus? This is an easy blender recipe that takes only a few minutes!

grain free coconut flour pumpkin spice zucchini banana muffins

Also, in the interest of full transparency, I need to admit to you that these muffins came to be because I started dumping all sorts of random whatever into my blender to see what would come out. Thankfully, and contrary to the usual result, these came out tasting like pure late summer/early fall joy.

Let's get to it, shall we?

Grain-Free Pumpkin Spice Banana Zucchini Muffins


• 4 bananas, mashed

• 2 zucchini, grated, with all the liquid squeezed out (a nut milk bag or towel will work)

• 4 pastured eggs

• 1/2 cup nut butter of choice (I used a mix of almond and coconut butter)

• 4 Tbsp grass-fed butter, ghee or coconut oil, melted

• 1/2 cup coconut flour

• 2 tsp pumpkin pie spice

• 2 tsp cinnamon

• 1/2 tsp cardamom

• pinch of cloves

• 1 tsp vanilla

• 1 tsp baking soda

• 1 tsp gluten free baking powder (mix 1/2 tsp baking soda + 1/2 tsp cream of tartar)

• pinch of sea salt

• 1/2 cup shredded coconut + more for top



1. Preheat oven to 350. Load up a muffin tin with muffin liners.

2. Add mashed bananas, shredded zucchini, eggs, nut butter, and butter/oil to a high powered blender. (A good hand mixer will also get the job done.) Blend till smooth.

3. Add coconut flour and all other ingredients below it to the blender. Blend till mixed well. If your blender struggles, you can do a couple things: 1) Mix by hand, 2) Add a bit of nut milk to thin.

4. Scoop your batter into your muffin tin. I find a cookie scoop works well. Top with more shredded coconut.

5. Bake for about 35 minutes or until a toothpick inserted comes out clean.

6. Pull the muffins out and place them on a cooling rack. These muffins can be very moist on the inside after baking. A trick I use is to poke a few holes in the top and a hole in the bottom of the muffin to let the steam escape.

7. Cool and enjoy with a big slab of salted, grass-fed butter!


*Optional Add-Ins: Get creative with this recipe...I did! You can mix up your flavors or add other goodies like pecans, chocolate chips, you name it! Just add these things after you finish blending the batter or place on top of muffins before they bake! 

*You can use this batter to make a bread too. Just pour the batter into a greased loaf pan and bake for 55-60 minutes.

grain free coconut flour pumpkin spice zucchini banana muffins
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