Raspberry Zucchini Muffins

Okay! My first post...I have been thinking about this little endeavor for quite some time now. I am excited to start posting the results of my baking experiments here with you. I am somewhat new to the world of gluten free baking. I actually started my gluten free journey a little naive this past October when I began a Paleo diet to loose some baby weight (he is now 10 months old). My sister was on this diet as part of a challenge with her gym (Crossfit). She and my brother-in-law were seeing good results. So, I googled "Paleo" and the rest is history...Now here I am 4 months later working to switch my family over to a non-processed food, gluten free, healthy fat, grassfed meat diet. I have serendipitously experienced some wonderful health benefits from this diet that has me convinced I will be eating this way indefinitely (read: forever). We have also found out, unwittingly, that my daughter has a gluten sensitivity. (Now we know why her tummy always hurt--and why the tummy aches are gone!)

As part of our new gluten free life. I have started baking with almond flour. Thanks to many great Paleo sites and blogs out there for guidance and recipes, I have been able to continue with my love of baking. This new way of eating has inspired me to try new things and to come up with my own recipes. Recipes that will try to pack in as much nutrition as possible, utilizing as many fruits and vegetables that I can pack into these cute little things called muffins.

Without further ado....

Raspberry Zucchini Muffins

2 c. blanched almond flour

2 tsp. baking soda

1/2 tsp. salt

1 Tbsp. cinnamon

1 c. raspberries

1 banana

3 eggs

1/4 c. honey

1/4 c. light EVOO

1 tsp. vanilla

1 1/2c. shredded zucchini

Preheat oven to 350 degrees.

Wisk first 4 ingredients together in large bowl. In food processor grate zucchini, measure out and set aside. In food processor, process raspberries and banana until smooth. Add in remaining ingredients and process until well combined. Mix wet ingredients into the dry until well combined. Fold in zucchini.

Spoon batter into well greased muffin tin (I use a stone muffin tin and brush with melted coconut oil or spray olive oil).

Bake for 20-25 min until toothpick comes out clean.

Notes: I had planned to post beautiful pictures of each step of the recipe. But, since I am so new to this I was unable to figure it out. Hopefully in the future. At least I got the picture of the finished product!