Savory Paleo Muffins

🧂 Ingredients

• 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 ham

  chopped
• 1/3 cup sun-dried tomatoes

  or semi-dried tomatoes, chopped

Instructions

• 1 Preheat the oven to 180 C / 355 F. Grease 6-9 muffin casings with some olive oil
  (coconut oil or ghee is also fine).
• 2 Combine all flours, baking powder, salt and garlic powder. Using a whisk, mix
  through well.
• 3 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.
• 4 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.
• 5 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.
• 6 Store in an air-tight container or freeze wrapped in a cling film.

Nutrition Info