Zucchini and Pesto Muffins
Paleo | Vegan | AIP
Don't know what to do with a bunch of basil? Try these delicious and convenient zucchini and pesto muffins.
About This Recipe
What I love about these savory muffins, is that you can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch.
– grated zucchini – tigernut flour – arrowroot – fresh basil leaves – apple cider vinegar – extra virgin olive oil – baking soda – garlic clove – salt
1. Preheat oven to 360° F (180° C) 2. In a large bowl, prepare the right quantity of tigernut/almond flour. 3. Then take 2 Tbsp of tigernut/almond flour from the bowl you just prepared and transfer those 2 Tbsp to a blender. Add the olive oil, basil and garlic to the blender. Process until smooth. Then set aside.
4. Add all the dry ingredients (arrow root, baking soda and salt) to the bowl. 5. Add the wet ingredients (pesto, apple cider vinegar and shredded zucchini) to the dry ingredients and mix with a spoon until well combined. 6. Line or lightly oil a muffin pan (or a a rectangular 4 x 8 inches (10 x 20 cm) baking tin). Fill each muffin cup with dough, you should get about 6 muffins depending on your pan. 7. Bake for about 20 minutes for the muffins
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