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3 zucchini and pesto muffins basil leaves and a zucchini in the background

Zucchini and pesto muffins (AIP, paleo, vegan)

gohealthywithbea
Those savory muffins are perfect for a meal on the go.
5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Breakfast, Lunch
Cuisine French
Servings 6 muffins
Calories 262 kcal

Ingredients
 
 

  • 200 g grated zucchini
  • 150 g tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
  • 50 g arrowroot (see notes)
  • 1 large bunch of fresh basil (see notes about how much is a large bunch)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon baking soda
  • 1 garlic clove
  • Pinch of sea salt

Instructions
 

  • Preheat oven to 360° F (180° C)
  • In a large bowl, mix all the dry ingredients (tigernut/almond flour, baking soda, arrow root and salt). Stir
  • In a small blender, mix together the olive oil, apple cider vinegar basil and garlic. Process until you get a smooth pesto.
  • Add the pesto and grated zucchini to the dry ingredients and mix with a spoon until well combined. As you keep mixing with your spoon, the humidity of the shredded zucchini will allow you to form a dough.
  • 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.
  • Bake for about 20 minutes for the muffins (or for about 30 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the zucchini muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the tin. Serve at room temperature.
    Bon appétit !

Notes

Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
For this recipe, to measure "a large bunch of fresh basil", take a 250 ml cup (or glass) and tightly pack the basil inside. Once this cup (or glass) is full, you have the quantity needed.
After they are cooled, store the muffins in the refrigerator (no more than 3 days in the fridge, otherwise, they will get dry). After storing them in the fridge, do not reheat them. Take them out of the fridge in advance in order for it to reach room temperature. You can also eat them right out of the fridge if you forget to get it out in advance.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition facts per serving

Calories: 262kcalCarbohydrates: 14gProtein: 6gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 188mgPotassium: 92mgFiber: 3gSugar: 2gVitamin A: 70IUVitamin C: 6mgCalcium: 62mgIron: 1mg
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