Recipe: Perfect Gluten free paleo zucchini muffins

Gluten free paleo zucchini muffins. These gluten-free Paleo Zucchini Muffins provide plenty of protein, fat, and non-starchy carbs all in one tasty handful. Freshness and quality makes a huge difference in a simple recipe like this. These paleo zucchini muffins make an amazing summer breakfast!

These Paleo and gluten-free Chocolate Chip Zucchini Muffins are a healthy snack or breakfast! Zucchini, almond flour, coconut flour, eggs, cinnamon - all natural, healthful ingredients. But to make it a little fun, let's throw some chocolate chips in there! You can cook Gluten free paleo zucchini muffins using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Gluten free paleo zucchini muffins

1. You need of Grated zucchini (2 units).
2. Prepare of Almond flour.
3. It's of Melted butter or ghee.
4. Prepare of Honey.
5. You need of Eggs beaten.
6. It's of Cinnamon.
7. It's of Baking soda.
8. Prepare of Salt.

They're still grain-free, dairy-free and refined sugar-free. While these lemon zucchini muffins are already gluten-free, grain-free, Paleo, vegetarian, dairy-free, and refined sugar free, there are a few ways you can change them up: Want to make them vegan? Lime juice and zest will work great in these healthy zucchini muffins, too. These healthy chocolate chip zucchini muffins are gluten-free, paleo-friendly, refined sugar free and made with almond flour and a lower glycemic sweetener which can be substituted with a low carb sweetener if you are following a keto lifestyle.

Gluten free paleo zucchini muffins instructions

1. Prepare grated zucchini and melted butter and set aside.
2. Mix almond flour, melted butter, honey and zucchini.
3. Add the beaten eggs, cinnamon, salt and soda and mix well.
4. Bake in silicone or paper-lined muffin tins at 180°C for about 20 minutes.

More zucchini recipes you might like: Crispy Zucchini Fritters. Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly. These paleo zucchini muffins are tender, chocolaty, and perfect for breakfast or snack. I love shredding my zucchini with a box grater, and then using a nut milk bag to squeeze out all the moisture. This is the key to avoiding soggy muffins.

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