These gluten-free Paleo Zucchini Muffins are easy enough for teens or weekend parents to make anytime. They 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 muffin 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 Cinnamon Hill. 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. 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. Enjoy!
- 3 cups grated zucchini
- 3 cups blanched almond flour
- 1/3 cup melted butter or ghee
- 1/3 cup raw honey (more if desired)
- 3 large pastured eggs, beaten
- 2 tsps. fresh cinnamon
- 1 tsp. baking soda, preferably Bob's Red Mill Aluminum-Free
- 1/2 tsp. salt
- • Prepare grated zucchini and melted butter and set aside.
- • Mix almond flour, melted butter, honey and zucchini.
- • Add the beaten eggs, cinnamon, salt and soda and mix well.
- • Bake in silicone or paper-lined muffin tins at 350 degrees for about 20 minutes.
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