November 06, 2013

Hello lovely Toodles Noodles readers, it’s Lydia from Lydia bakes here, thank you so much for having me today! I am honoured to be guest blogging for the lovely Liora. A while back a decided to do the Paleo diet to get my health and fitness where I wanted to be. It was great but some things I found challenging, like baking.

These muffins were my go-to Paleo treat. The best part is they’re simple to make (no tricky ingredients) and you can freeze them and eat whenever needed. Oh and they taste great too, which is an added bonus for healthy muffins! They may look savoury, but don’t be fooled they’re actually sweet! I loved eating them warm with almond butter, delicious!

Healthy Zucchini Muffins Recipe by Running to the Kitchen Ingredients 1½ C Ground Almonds 1½ t Baking Soda ½ t Salt 1 t Cinnamon 3 Eggs 3 T Natural Maple Syrup 1 Banana, mashed 1 T Coconut Oil, melted 1 C Grated Zucchini, water squeezed out Instructions

Preheat oven to 180 degrees C and grease a muffin tin with a little coconut oil. Combine ground almonds, baking soda, salt and cinnamon in a small bowl and set aside. In a large bowl, beat the eggs, maple syrup and coconut oil for approx. 2 minutes. Add zucchini and mix until combined. Add dry ingredients and mix until well incorporated. Pour mixture evenly into muffin holes and bake for 12-17 minutes or until skewer inserted comes out clean. Let the muffins cool for 5 minutes then remove and leave to cool on a wire rack.