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.