Paleo Zucchini Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Zucchini/Courgette 1 medium (150 g)
  • Banana 1 each
  • Honey .33 cup (85 g)
  • Eggs 3 each
  • Almond Flour 1.5 cup (150 g)
  • Cinnamon 2 TSP
  • Sea Salt .5 TSP
  • Nutmeg .75 TSP
  • Baking Soda 1 TSP
Instructions
  1. Preheat the oven to 350 F/ 180 C and spray or wipe the muffin trays with a small bit of melted coconut oil to avoid sticking
  2. Grate/shred the zucchini/courgette (you can include the peel) and set aside
  3. In a blender or food processor, combine the banana, the honey, and the eggs and pulse a few times until frothy/foamy
  4. Add the zucchini/courgette and pulse a few times to combine
  5. Add the remaining ingredients and pulse a few more times to combine
  6. Pour the batter into the prepared muffin tray and bake for about 15-20 minutes or until a toothpick comes out clean. I always check at 15 minutes to be safe and to ensure I don't end up with overcooked muffins!
  7. I find these will keep well if covered and refrigerated for up a week.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/12/20/holiday-traditions-paleo-zucchini-muffins/