Paleo zucchini muffins

Paleo, Gluten Free, Dairy Free, Soy Free, Vegetarian

6 Servings, 1 Calories/Serving

35 Minutes

Fresh rosemary adds a welcome savory note to these classic zucchini muffins.

Ingredients

  • 1 tablespoon coconut oil
  • 1-2 zucchini
  • 1 rosemary sprig
  • 1 ripe banana
  • 3 eggs
  • 3 tablespoons honey
  • 2 tablespoons almond butter
  • 1½ cups blanched almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions

1

Make the batter

Heat the oven to 350°F.
  • Grease the muffin pans with the coconut oil.
  • Grate the zucchini. It should yield about 1 cup.
  • Finely chop the rosemary leaves.
In a large bowl, mash the banana. Whisk in the eggs, honey, and almond butter. Fold in the zucchini and rosemary. In a separate bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Pour the dry ingredients into the wet ingredients and mix until incorporated.

2

Bake the muffins

Pour the batter into the muffin pan. Bake until a toothpick stuck into the center of the muffins come out clean, 20 to 25 minutes.

3

Cool and serve

Remove from the oven and let cool for 5 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Serve with ghee, coconut oil, or honey.

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