Grain-Free Zucchini Muffins (GAPS Stage 4 Friendly)

by | Jan 26, 2023 | Recipes

Shut the front door. These keto grain-free paleo zucchini muffins that are also GAPS stage 4 friendly will CHANGE YOUR LIFE.

Ok, maybe they won’t change your life but they are game-changers.

This is the first of many ‘non-carnivore’ but still ‘GAPS-friendly’ recipes that I’ll be sharing.

I’m on a strict diet, but my 4 year old isn’t. However we are slowly phasing him into doing the Full GAPS Diet which I’ll be talking more about soon.

In my opinion, the way to winning any diet is to run straight to the ‘cheat meals’ or to find anything that resembles a normal meal but adapted to your specific diet or protocol you’re following.

When I first started the GAPS diet and gave it a crack in 2018, this was one of my favourite things I made. Initially I tried making them as pancakes but that didn’t work…

So instead I made muffins and they really hit different. Incredibly delicious especially with honey.

Plus they literally only have 4 ingredients.

Ingredients/What You’ll Need:

  • 2 Cups Zucchini – (shredded or roughly chopped if you’re mixing with a blender)
  • 6 Organic Eggs
  • 2 Cups Almond Flour (or coconut flour if you’re sensitive to almonds)
  • 1/2 tsp sea salt
  • 3 tbs Ghee, Tallow or Coconut Oil (depending on what you can tolerate)
  • 1 Teflon-free Muffin/Cupcake Tray with 12 muffin sections (and cupcake paper if you can’t be bothered cleaning the muffin tray incase the muffins stick… I spent what felt like my entire weekend cleaning mine 😂)

How To:

  1. Preheat your oven to 180°C
  2. If you’re using cupcake paper – then grease them all up with the fat. If you’re not using the cupcake paper and are using the tin, then just whack it straight in the tins.
  3. If you plan on having a shredded zucchini texture, then shred the zoocs and mix it with all the ingredients in a bowl with a fork. OR if you are like me and like using your blender – just roughly chop up the zucchini and chuck it in the blender with the eggs and almond flour and salt. Blend until mixed together – 20 seconds should do the trick.
  4. Pour the batter into the muffin trays, or honestly you could throw it into a bread loaf pan too to make it bready 🤤
  5. Bake at 180°C for 20 minutes, or until you poke it with a knife and it comes out clean.
  6. Don’t let them cool and eat them straight away and almost burn your mouth like my 4yo did, or let them cool for a bit.
  7. You can drizzle them with honey if you can tolerate honey, or you can even add some sultanas into the mix to make them fruity muffins. The world is your oyster.

If you end up making these please tag me! #roryskitchen #gapszucchinimuffins I’d love to see your creations!

I’ve got a video coming soon, but for now, enjoy this recipe!