Paleo Zucchini and Bacon Muffins
These paleo zucchini and bacon muffins are a delicious and healthy way to start your day. They're made with almond flour and coconut flour, so they're gluten-free and grain-free. They're also low in carbs and sugar, and they're packed with protein and fiber. The zucchini and bacon add a lot of flavor and moisture, and they make these muffins a great option for breakfast, lunch, or a snack.
I've always been a fan of zucchini bread, but I wanted to create a healthier version that was also paleo-friendly. I experimented with different flours and sweeteners, and I finally settled on a combination of almond flour and coconut flour. These flours are both gluten-free and grain-free, and they're also low in carbs and sugar. I also added some zucchini to the batter for moisture and flavor. The zucchini helps to keep the muffins moist and fluffy, and it also adds a bit of sweetness. I also added some bacon to the batter for some extra flavor and protein. The bacon adds a nice smoky flavor to the muffins, and it also makes them more filling. These muffins are a great option for breakfast, lunch, or a snack. They're portable and easy to eat, and they're packed with protein and fiber. They're also a great way to use up any leftover zucchini.
Paleo Zucchini and Bacon Muffins Paleo Zucchini and Bacon Muffins Paleo Zucchini and Bacon Muffins Paleo Zucchini and Bacon Muffins
Prep time: 15 | Cook time: 25 | Serves: 12
Ingredients
  • 1 cup zucchini, grated
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 tablespoon coconut oil, melted
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Line a muffin tin with paper liners.
  3. In a large bowl, combine the zucchini, bacon, almond flour, coconut flour, baking powder, and salt.
  4. In a separate bowl, whisk together the eggs and coconut oil.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Fill the prepared muffin tins about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the muffin tin for a few minutes before serving.
Why It Works
  • The combination of almond flour and coconut flour makes these muffins gluten-free and grain-free.
  • The zucchini adds moisture and flavor to the muffins.
  • The bacon adds some extra flavor and protein to the muffins.