Gluten Free Paleo Zucchini Muffins

Paleo Zucchini Muffins - a balanced breakfast


  • 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


  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.