Today I would like to share with you my son’s favourite snack: Zucchini muffins. These is a GAPS diet friendly recipe that is gluten and dairy free. They are great at breakfast or as a snack during the day. Enjoy and have a good day!
Grain Free Zucchini Muffin Recipe
2 cups almond flour
2 cups shredded zucchini
Sea salt to taste
100gm of melted butter or coconut oil
Butter to grease muffin pan or use ghee or coconut oil
Puree all ingredients (not zucchini) in a blender and mix all ingredients with a fork.
Pour batter into well-greased muffin tins or a small loaf pan. Bake at 160 Degrees Celcius for 20-30 minutes, or until a knife inserted comes out clean.
I use stainless steel muffin cups, and I place bits of ghee/coconut oil in each muffin cup, place in the oven, and then allow it to preheat and melt the tallow. Once the ghee/coconut oil is melted, I pour or spoon in the batter; the ghee/coconut oil will move up the sides of the muffin cup as the batter is spooned in.