Looking for a new healthy snack for the kids? Dr Michelle Marcoux shares her recipe for grain-free muffins:

Banana Zucchini Chocolate Chip Grain-Free Muffins


  • 1 medium zucchini, shredded (or roughly cubed if you have a good blender)
  • 2 large, very ripe, bananas
  • ¾ cup of tahini (sesame seed butter) or pumpkin seed butter
  • 2 tbsp of yacon syrup (or maple syrup)
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips (I use stevia sweetened ones – Lily’s or Krisda brand)


  • Preheat oven to 350F.
  • Blend zucchini, banana, seed butter, syrup, eggs, and vanilla in a blender until smooth.
  • Measure flour, baking soda, and salt into a bowl and stir to combine.
  • Pour blender ingredients into bowl and stir until just combined.
  • Add in choc chips and combine gently.
  • Distribute evenly among 12 muffin tins with liners and bake for 30-35 minutes until tops are browned and centers are firm to the touch.
  • Allow to cool at least 30 minutes before removing from pan.

NOTE:  this is a modification of a recipe from ambitiouskitchen.com.

For more ideas for healthy kids meals, please read Dr. Michelle Marcoux, ND‘s blog post: Kids Meal Ideas from a Naturopathic Doctor.