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Gluten Free Paleo Zucchini Muffins

Beverly Meyer, Clinical Nutritionist, MBA

 

zucchini-muffins-750x500

These gluten-free Paleo Zucchini Muffins provide plenty of protein, fat, and non-starchy carbs all in one tasty handful.

Freshness and quality makes a huge difference in a simple recipe like this. Upgrade this to a whole new taste level by choosing the best butter, cinnamon, eggs and honey.  It’s a great way to convince folks that real food tastes better and is worth the extra investment.

One of the benefits of almond flour is its balance of protein, fat and carbs.  Yes, almonds have Omega 6 fats, but for those of us not eating processed vegetable oil any more, we’re not getting much Omega 6.  In fact, some of us may need to supplement with Evening Primrose, Black Currant or Borage Oil to get enough Omega 6 fatty acids. They are essential fats.

If you haven’t bought cinnamon lately, invest in a new bottle from an upscale store or online from Penzey’s or on Amazon.  The oils in cinnamon bark go rancid quickly after grinding, and a lot of cinnamon is poor quality to begin with.

If you want to really taste cinnamon, perhaps for the first time, buy some fresh, authentic Vietnamese Cinnamon or Organic Ceylon. You’ll never use regular grocery cinnamon again!

Speaking of freshness, store almond flour in the freezer or fridge and keep the bag tightly sealed. Don’t save it for special occasions.  Use it up quickly and buy more.

Try both super-fine blanched almond flour and regular fine blanched. They are useful for different things. A finely textured muffin like this does well with superfine but you can use regular too.

Print

Gluten Free Paleo Zucchini Muffins

Paleo Zucchini Muffins - a balanced breakfast
Print Recipe
  • Author: Beverly Meyer

Ingredients

Scale
  • 1 cup zucchini shreds
  • 1&1/2 cup blanched almond flour
  • 2 teaspoons fresh Vietnamese cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg, less than 1 year old
  • 3 eggs, beaten. I prefer Pastured eggs.
  • ¼ cup honey
  • 1 ripe banana
  • Option: add 1/4 cup Avocado oil or softened Organic butter to the banana mix

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine almond flour, spices, soda and salt in a small bowl.
  3. Place the eggs, honey and banana in the bowl of a stand mixer. Beat on medium for 1-2 minutes. Add the zucchini and beat again just to blend it.
  4. With the mixer running, slowly add in the flour mix.
  5. Spoon into muffin tins lined with paper, or use silicone pans.
  6. Bake for 15 minutes until a toothpick comes out clean.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Muffins in small green bucket and on plate

Categories: On The Side, Snacks and Treats Tags: Gluten Free Recipes, Paleo Recipes

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MEDICAL DISCLAIMER: I am not a licensed medical doctor and cannot advise you on medical matters. However, by studying my website you may be better able to communicate with your wellness provider. If you need medical assistance, please seek support from a qualified physician. Click here to read my full disclaimer.
AFFILIATE LINKS: There are affiliate links in some of my articles, which means I may get a small commission if you decide to purchase something after clicking on the links. I only recommend products I trust or have used so I know you'll be in good hands.
About Beverly

About Beverly

Clinical Nutritionist, blogger, podcaster, patient and health researcher.

My goal? To help you and me feel better!

In practice since 1985. Read More >

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Copyright 2021 Beverly Meyer On Diet and Health.
Disclaimer: I am not a doctor. The suggestions I give in my podcasts and health articles are for learning purposes only. Please promptly consult your doctor for any medical condition.
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