I started out prepping this great paleo chili that needed 8 hours for the awesomeness to simmer and then headed to the gym for a quick workout. After getting cleaned up I started the muffins which I was dying to make because I've never made any baked good (I don't bake that much anyway) without regular flour! This was truly going to be an experiment in which I had not the slightest idea how it'd turn out! Guess what... they turned out great! I have a few ideas for some changes (trying to stick within the paleo rules still) that I'll try for next time but for the first time with these tasty bites I was pretty happy.
They were moist (isn't that a horrible word? I hate it but what can I do...) and the texture was more on the spongy side. I love dense healthy muffins so these were a little different. I just can't wrap my head around the idea that ALMONDS can create muffins with a texture pretty dang close to a normal muffin (not the so dense you know they're healthy muffins). How the heck does that work?! I guess I can deal with not understanding and just enjoy the fact that it works!
So... here's how it works.... Oh and by the way, this was actually supposed to be a bread but I wanted to be able to sample them and share them with more people so I decided to go with the mini muffins! Ready? Here we go...
Almond Zucchini Muffins (Paleo)
Recipe adapted from Running to the Kitchen
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yhAYu1H47V579K3KqCvNWn1V28g-fk9g7WnS7fxUwpeb6iLeAoMlJx0TQd5hrh_-qPEWqmPzmArv0Hohs6t5GKMEPwOF5JHS6Z6W3yn_q0_vYc8Ps1N0_O5WzJpzDKJZ95nIRevsah8/s280/IMAG1230.jpg)
Ingredients
- 1½ cups almond flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini, water squeezed out
- 3 eggs
- 3 tablespoons maple syrup
- 1 banana, mashed
- 1 tablespoon coconut oil, melted
Instructions
- Preheat oven to 350 degrees and grease two mini bread loaf pans.
- Combine dry ingredients in a small bowl and set aside.
- Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
- Add zucchini and mix until combined.
- Pour dry ingredients into wet and mix until incorporated.
- Pour batter into loaf pans.
- Bake for 32-35 minutes until a toothpick comes out clean.
- Remove from oven and let cool for 5 minutes.
- Transfer bread out of loaf pan and cool on wire rack.
- Melissa
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