I don’t bake very often but the other day I really felt like a muffin, and not a sweet kind but a savoury, warm muffin with some creamy butter melted into it. I had some leftover zucchini in the fridge (who doesn’t?) and some ham, so I decided to whip up these paleo friendly, grain-free savoury muffins. ￼
These muffins use a bit of coconut flour, which can make the texture a little drier than a regular muffin, but that’s when the zucchini comes into play, providing some needed moisture. Sun-dried tomatoes add a little flavour boost, which goes well with other ingredients.
These zucchini muffins are very portable, which makes them a perfect food on the go, while travelling or to bring to parties and picnics.
For a vegetarian version simply omit the ham. These would also be nice with some goat’s cheese or halloumi cheese, if you can tolerate dairy, or with some chopped up olives.
Almond meal can be replaced with other nut flours such as hazelnut meal. Tapioca flour can be found in most supermarkets near Asian ingredients or from health food stores. Cassava flour or arrowroot flour can also be used. On a carbohydrate scale, these are on the higher side so go easy on them if you’re following a low-carb, keto version of paleo.
- ⅓ cup tapioca flour or starch
- 3 tablespoons coconut flour
- ½ cup almond meal
- 1 teaspoon gluten-free baking powder
- ½ teaspoon sea salt
- ½ teaspoon garlic powder or freshly chopped garlic
- 3 eggs
- ⅓ cup olive oil or melted ghee (coconut oil can also be used)
- 1 medium zucchini, grated
- ¼ cup chopped ham
- ¼ cup chopped semi-dried or sun-dried tomatoes
- Preheat the oven to 180 C/355 F. Grease 6-9 muffin casings with some olive oil (coconut oil or ghee is also fine).
- Combine all flours, baking powder, salt and garlic powder. Using a whisk, mix through really well.
- In another bowl, whisk the eggs, olive oil and water. Add the grated zucchini, ham, sun-dried tomatoes, and stir through.
- Add the mixture to the dry ingredients. Mix through with a wooden spoon until well incorporated. You should have a very thick mixture. Using a spoon, fill the muffin casings with the mix until almost full. Leave about ½ cm off the top as they will rise a bit.
- Bake for 20- 25 minutes. Take out of the oven and let them cool down for a few minutes before removing from the tray. Place on a wire rack and serve with butter while they're still warm.
- Store in an air-tight container or freeze wrapped in a cling film.
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