Zucchini MuffinsZucchiniMuffinsRecipe


  • ¼ cup coconut flour
  • 1 ¼ cup almond flour
  • ½ tsp baking powder
  • 1 tsp apple cider vinegar
  • ¼ cup olive oil
  • 2 tbsp almond milk
  • 3 eggs
  • 1 cup grated zucchini
  • 1 small onion, chopped
  • 1 cup sliced mushrooms
  • sesame seeds for topping


Preheat oven to 180ºC. Line 10 muffin tins with paper cups. Set aside.

  • Using clean hands, squeeze the grated zucchini to remove excess moisture. Set aside.
  • In a skillet heat 1 tablespoon of olive oil.
  • Add onion and cook for 5 minutes.
  • Add mushrooms and cook, stirring frequently, until the mushrooms are dry and lightly browned, about 10 minutes.
  • Remove from heat and set aside.
  • In a bowl mix coconut flour, almond flour and baking powder. Set aside.
  • In another bowl mix eggs, remaining olive oil, almond milk and vinegar.
  • Stir the wet ingredients into the dry.
  • Gently fold in grated zucchini and mushroom mixture.
  • Spoon the batter into the paper liners and sprinkle the sesame seeds on top.

Bake in preheated oven at 180ºC for 20-30 minutes or until a toothpick inserted in the centre comes out clean. Serve warm.

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