Paleo Zucchini Muffins Recipe


What a great breakfast. These are high protein with veggies too, yet taste heavenly. If you don’t have ground almond flour, grind your nuts in a food processor and then grate the zucchini. Peel the skin if you want an even color

  • 2 1/2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 3 eggs, lightly beaten
  • 1/3 cup honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup grated zucchini, may peel skin if desired
  • 1/4 cup chopped walnuts or raisins, optional


Preheat oven to 375 and line muffin pan with liners or grease well with coconut oil. Mix almond flour, coconut oil, eggs, honey, cinnamon and ginger until thoroughly mixed. Stir in baking soda, salt, zucchini and walnuts or raisins if using. Fill muffin cups 3/4 full. Bake for 20 minutes or until toothpick inserted in center comes out clean. Serve warm

12 servings

Entered in Real Food Wednesday at Kelly the Kitchen Kop and Monday Mania at the Healthy Home Economist


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