Explore the Blog

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
Hi, I'm Kels!

The Best Sourdough Glazed Donuts


For reasons I will explain later, I am in the middle of a gluten elimination diet right now. It’s given me more determination to find recipes that don’t include gluten that actually taste good. With my experiments in Paleo/grain free baking, I have realized that the texture will never be exactly like the wheat flour days of old. Using a lot of nut flours changes things. You have to experiment, you have to follow tried and true recipes of others, and you have to adjust. I have found some real keepers, and some not-so-great recipes. Just because it looks good in the picture, does not mean it will taste good! On Monday we moved back to our farm so I’ve had a busy week. Today I just NEEDED to bake something. I scoured my go-to paleo/gluten free sites and came across this recipe for zucchini muffins from Paleo Mom.  Because I froze those perfect little 1 c portions of zucchini last fall, I was ready to go!
Paleo Zucchini Muffins
3 c grated zucchini
4 eggs
1/4 cup melted coconut oil
1/3 c coconut sugar
2 c  almond flour
1/2 c coconut flour
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp vanilla extract
1 1/4 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Grease muffin tin with coconut oil.
Combine almond flour, coconut flour, spices, baking soda, and salt in a small bowl. Combine zucchini, eggs, sugar, coconut oil, and vanilla in a large bowl. Mix together. Add dry ingredients to the wet and stir together.
Spoon into muffin tins. Bake for 30 minutes.


I had to adapt this recipe slightly because the original calls for 1 c of walnuts, ground, and only 1 1/2 c of almond flour. I thought that 2 c of almond flour would suffice for both. It seemed to work great. These muffins smelled amazing while they were baking. I loved the spice combo, especially on a cold wintery day while watching the snow blow and drift outside my window! My first bite was . . . alright. Then I kept eating, and loved them. I’ve had this same reaction to a few of the things I’ve baked while trying to avoid a lot of sugar and grains. At first bite, it doesn’t seem that great, but if you keep trying it, it gets better and better. My one year old gobbled them up. My husband said they were good. My five year old took two bites and said she would try them again tomorrow! I thought it was a success, but I’ve been away from the junky stuff more than they have due to a recent “illness.” I would say to definitely try this recipe if you have been staying away from the white refined stuff. They aren’t very sweet, but would be a perfect addition to breakfast (or snack, or dinner, etc). I will make them again for sure, even if my baby and I eat the entire batch! I may or may not be eating one as I type . . .

Comments +

  1. AKutarna says:

    I will have to try. I love that it doesn't call for 100 different types of flours. SO annoying those other recipes. I just got re-tested for gluten and dairy intolerance and they told me to try and stay away, so I will be needing these types of recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

Pin It on Pinterest

Share This