Take advantage of the harvest and make some high-fibre, low sugar muffins you can grab and go. Paleo-friendly, they do not include grains. They include almond flour, so not school safe, but they make for an easy higher-protein, healthy fat option you can grab and go.
Make a batch of 12, and freeze half for the following week.
2 cups Almond Flour
1/4 cup Cocoa Powder
1/4 tsp Sea Salt
1/4 tsp Baking Soda
1/4 cup Extra Virgin Olive Oil
1/4 cup Maple Syrup
1 Zucchini (medium, grated)
Preheat your oven to 350F and line a muffin tin with muffin liners. Brush each liner with a small amount of coconut oil, to prevent sticking.
In a large mixing bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. Mix well.
In a medium-size bowl, whisk together the olive oil, maple syrup, and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini.
Spoon the muffin batter between cups, so it's evenly divided then bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Let cool completely before eating, to prevent the muffins from sticking to the liners.