PALEO ZUCCHINI MUFFINS
Updated: May 31
It's a good thing I snapped a picture of these muffins right after they came out of the oven, because Stephen ate almost all of them in one day (I helped!). They are SO yummy.
Grain-free baking takes some getting used to. Standard white flour is always the same. It doesn’t matter what brand you buy. You can always count on it being super fine and airy. But that’s not the case with most grain-free flours. Different brands can be totally different. One might be more thinly ground than others, one might not be evenly ground, etc. So when I find a brand I like, I stick with it!
Also, grain-free flours are super different from one another. The main ones I use are coconut, almond, cassava, and tigernut. I find that coconut is a little heavier and absorbs more liquid, almond flour is a little lighter but grainier, cassava is light & super smooth (probably the closest to white flour if I can even remember what that tastes like), and tigernut is a little more hearty.
It takes time, but once you get used to baking with these types of flours, you won’t miss gluten. I promise!
These muffins are perfect if you are following a nutrient dense diet - packed with veggies, collagen powder, and grain-free flour.
Here is the recipe for my Paleo Zucchini Muffins!
Paleo Zucchini Muffins
By Molly Bergseid
1/2 cup palm shortening, melted
1/2 cup coconut sugar
1 tsp vanilla
1 cup shredded zucchini
1/2 cup cassava root flour
1/4 cup coconut flour
1/4 cup collagen powder
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Preheat the oven to 350 degrees.
Shred the zucchini and remove as much as the moisture as possible using a cheesecloth or paper towels. Set aside.
In a large mixing bowl, whisk together the eggs, coconut sugar, palm shortening, and vanilla. Stir in the zucchini.
Sift in the cassava flour, coconut flour, collagen powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined.
In a muffin tin with baking cups, fill each cup 3/4 of the way full. Sprinkle the tops with coconut sugar.
Bake at 350 for 20-25 minutes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Diets: Paleo, AIP (with reintroductions)
I hope you like!