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
- 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
- Preheat oven to 350 degrees.
- Combine almond flour, spices, soda and salt in a small bowl.
- 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.
- With the mixer running, slowly add in the flour mix.
- Spoon into muffin tins lined with paper, or use silicone pans.
- Bake for 15 minutes until a toothpick comes out clean.