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Grain Free Zucchini Muffins (dairy free, GAPS legal)

Last week I made cold beet soup.  In the post on Health, Home and Happiness where I got the recipe was a link for zucchini muffins that sounded good.  So I tried them yesterday.  These are about the easiest muffins to make.  I made them in a couple minutes while I was unloading groceries 😛  And they are really good!  As is, they are kind of a savory muffin, so I added a little honey for sweetness.  They have a very mild flavor.  I also added blueberries to half of them.  It’s good.  But I think I like them better without the berries.  I bet cinnamon and raisins would be really good.  They are definitely an eggy type muffin.  This recipe is a very good base.  I want to play around and see what other combinations I can come up with.  I made the batter in the food processor and used 1/2 crispy almonds and 1/2 almond flour.  I also only made a half recipe.  I got 12 medium size muffins out of it.  I didn’t have time to grease a muffin pan.  I just used paper liners and omitted the tallow.  Worked fine.  I served these with fresh pea soup for dinner, had some with butter for a snack and had some with cashew butter for breakfast.  They are good any time of day!

*Edited 8/5/11 – I made a batch of sausage zucchini muffins last night for dinner (added 1 lb. of cooked sausage to the batter…although any ground meat w/ some seasoning would work fine).  So good!!  Especially served drizzled with honey (or maple syrup if you’re not doing GAPS).  After starting GAPS/going grain free I was missing the pancake sausage muffins I had been making.  But these totally make up for it 🙂  And I’m getting extra veggies and eggs in my diet to top it off.  Love it.  I will make these again for sure.  They make a great breakfast.  I just eat them cold with a little honey over top.

Grain Free Zucchini Muffins
~24 muffins

2 cups almond flour (I used half crispy almonds and half almond flour)
6 eggs
2-3 medium zucchini (about 2 cups shredded)
½ tsp. sea salt
4 Tbsp. tallow to grease muffin pan
(4 Tbsp. honey – optional – my add in)
(1 lb. cooked sausage – to make sausage zucchini muffins)

Puree all ingredients (except sausage if using) in a blender or food processor or shred zucchini with a grater and mix all ingredients with a fork. (Mix in cooked sausage) Pour batter into well greased muffin (or use paper liners) tins or a small loaf pan. Bake at 350 for 20-30 minutes, or until a knife inserted comes out clean.

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