Low Sugar Bakery Style Zucchini Cake Muffins

Low Sugar Bakery Style Zucchini Cake Muffins made gluten free, dairy free and filled with omega -3’s!

Low Sugar Bakery Style Zucchini Cake Muffins

Oh yeahhhhhh.. I am back with another crazy good zucchini muffin recipe. This time I’m here with something a little different, these bakery style zucchini cake muffins are a total game changer when it comes to muffins and hands down one of my favorite recipes. I know I say that about all of my recipes, babes this one is one for the books. I love muffins, the only thing is the tend to be a little high on sugar, even if it the natural kind. I’ve literally mastered the way to make muffins that don’t use coconut sugar to sweeten, use very little natural sugar in the form of banana and our packed with zucchini and collagen which adds a punch of protein.

I have little secret to share with you all, my newest obsession is adding hemp hearts, to my baked goods along with topping them with wild way’s hot cereal which the ingredients are MEGA good for you and flavorful.

These muffins are packing in the protein and omega-3’s which you all know is IMPORTANT since I do balance my mood disorder with food.

Alright babes, let’s get going and whip up these muffins.

Low Sugar Bakery Style Zucchini Cake Muffins


1/2 cup of mashed banana, about 2 small bananas

2 eggs

1/4 cup of melted and cooled, vanilla ghee or coconut oil

1/2 cup of coconut milk

1 cup of cassava flour, I like using Otto’s Natural Cassava Flour 

2 T of coconut flour

1/4 cup of hemp hearts

2 scoops of collagen peptides, I only use Vital Protein 

3/4 cup of grated zucchini

1 T of vanilla extract

1/2 tsp of cinnamon, allspice, and ground ginger

1 tsp of baking powder + soda

1 T of apple cider vinegar

1/4 cup of chopped walnuts

1 packet of wild way hot cereal, cinnamon roll


Preheat oven to 350 degrees.

Add the mashed banana, ghee, eggs, coconut oil, vanilla extract and apple cider vinegar to a bowl. Combine and then add the rest of your ingredients but the packet of wild way cereal. Then swirl half of the packet in to the muffin batter. Line your muffin tin with muffin liners and pour a 1/4 cup into each and then top with more of the hot cereal. Bake in the oven for 35-40 minutes. Let cool before removing and enjoy!

Low Sugar Bakery Style Zucchini Cake Muffins

Babes if you make these, snap a picture and tag #followourpassion on Instagram. Comment below and let me know what you think!

Andrea Broom

Hi! I'm Andrea. A girl who loves her chocolate as much as her greens.

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