Have a garden full of zucchini and don’t know what to do with them? Normally you’d make zucchini muffins, but since you’ve gone Paleo, that’s out, right? Don’t rule it out just yet. With these easy-to-prepare muffins that are moist and full of flavor, there’s no need to discard your crop. These are just as delicious as your favorite traditional recipe, but they fit within the Paleo plan. Still convinced it’s not possible? Whip up a batch of these and see for yourself.
• 1/2 cup unsweetened applesauce, preferably homemade
• 2 tablespoons coconut oil, melted
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 1 tablespoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 cup zucchini, grated
• 1/2 cup walnuts, chopped (optional)
1. Preheat oven to 350 degrees F.
2. Put the applesauce, coconut oil, almond milk, eggs, and vanilla in a bowl, and stir well to combine.
3. In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, nutmeg, and baking soda. Pour the liquid ingredients into the dry mixture, and stir until just combined.
4. Fold in the shredded zucchini, then the walnuts if using.
5. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
6. Store any leftovers in an airtight container for up to 3 days.
7. Makes 1 dozen muffins.
