RECIPE: Paleo Zucchini Berry Muffins

We have a couple of Paleo-goers in our clinic, and it’s certainly an eating trend on the rise. Here is a great paleo recipe you can eat for breakfast-on-the-run, or as a guilt-free treat during the day.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 2 tsp baking soda
• 1 tsp sea salt
• 1 Tbs cinnamon
• 1 Tbs allspice
• 1 cup dates, pitted
• 3 ripe bananas
• 3 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil
• 1/2 10-oz bag frozen berries (blackberries, blueberries, raspberries) OR 1 1/4 cup fresh berries
• ¾ cup zucchini, grated
• ¾ cup almonds, finely chopped
• muffin paper liners

Instructions

1. Take berries out of freezer to thaw, if applicable.
2. Preheat oven to 180 C.
3. In a large bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and allspice.
4. In a food processor, combine dates, bananas, eggs, vinegar and oil.
5. Transfer mixture to a large bowl and blend until completely combined.
6. Finely grate zucchini (or food process it).
7. Fold in berries, zucchini and almonds.
8. Spoon mixture into paper lined muffin tins.
9. Bake at 180° for 20 minutes.