Made with grated zucchini, ham and sun-dried tomatoes, these savoury zucchini muffins are gluten-free, paleo, and dairy-free. Serve with a dollop of butter, ghee or mayonnaise. Great for lunchboxes, as a snack or breakfast on the go.
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 grated and decided it all up to whip up these paleo-friendly, grain-free savoury muffins. ￼I also added some sun-dried tomatoes for a little tang and sweetness.
These zucchini muffins are very portable, which makes them the perfect healthy food on the go while travelling or to bring to parties and picnics. I like packing these for lunch with a side of cherry tomatoes, carrot sticks and a dip.
INGREDIENTS IN SAVOURY ZUCCHINI MUFFINS
First, we have grated zucchini, diced ham (the best quality you can get), chopped sun-dried tomatoes, eggs, plus some seasoning.
I want to use paleo-friendly flour alternatives so the batter has a mixture of almond meal, coconut flour and tapioca flour. You could use cassava flour or arrowroot instead of tapioca.
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.
Tapioca flour is high in carbohydrates but we’re only using a third of a cup, so per muffin, the carbohydrates are still low compared to regular flour muffins. However, check nutritional info before if you’re doing keto or very low-carb paleo to see if this recipe suits you. You can always use more almond meal and coconut flour and omit the starchier tapioca.
NOTE ON USING COCONUT FLOUR
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.
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.
HOW TO MAKE THESE PALEO MUFFINS
Step 1. Combine the flours and gluten-free baking powder in a bowl. In another bowl, whisk the eggs and add grated zucchini, ham and sun-dried tomatoes. Combine wet and dry mixtures until well incorporated. It will look something like this. It might look drier than your regular muffin batter but zucchini will give out some juice while cooking.
Step 2. Grease the muffin casings with a little oil (I used a silicone muffin tray). Divide the mixture equally and bake for 25 minutes in a 180 C/355 F oven.
Step 3. Remove from the oven and cool in the casings for a few minutes before transferring out onto a rack. Allow cooling completely before storing.
MORE MUFFINS & PALEO BAKING RECIPESPrint
Made with grated zucchini, ham and sun-dried tomatoes, these savoury zucchini muffins are gluten-free, paleo, and dairy-free. Serve with a dollop of butter, ghee or mayonnaise. Great for lunchboxes, snacks or breakfast on the go.
- 1/3 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
- 1/3 cup olive oil or melted ghee (coconut oil can also be used)
- 1 medium zucchini, grated
- 1/3 cup chopped ham
- 1/3 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 well.
- In another bowl, whisk the eggs, olive oil and a splash of water (about 2 tbsp). 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 batter. 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 the muffins 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.
For a vegetarian version, omit the ham. You could add chopped up olives and grated cheese (if tolerated).
Tapioca flour can be replaced with cassava flour or arrowroot flour.