The batter might look a tad different.

It’s snowing outside my little abode today. What better way to soak up the winter weather than bake?

I am still on the 20 Day Paleo Challenge. Don’t get on to me for not posting the past few days! life happens. I am sure many, many people relate. But, friends, I have stuck with the challenge and will try to make up for late posts, hopefully today!

Anyway – this morning I wanted something warm – namely a muffin {kind of miss these} and ran across this paleo muffin recipe online.

I was a little hesitant because one of the main ingredients was zucchini {crazy, I know}.

However, I just ate two {watching the snow outside my windows}– and they are awesome. Literally.

Oh, and PS – this is a paleo and *gluten free* recipe! Rejoice!

Finished product – already had started chowing down on one.

You will need: 1 ½ cup almond meal or flour {this is gluten free}, 1 cup shredded zucchini {I used a cheese grader}, 2 cage free eggs, ¼ cup light agave nectar, ½ tsp. baking powder, ½ tsp. baking soda, 1 tbsp. cinnamon, 2 tbsp. melted coconut oil, 1 tbsp. vanilla extract and a pinch of sea salt.

This recipe is very simple, honestly – and will yield about 9 muffins.

Add the eggs and almond flour into a large mixing bowl and stir. Shred your zucchini into a separate bowl and make sure you have a cup of it. Usually, one zucchini will be 1 cup. I only had a little bit left over.

Dump these green shreds into your mixture and stir it up. Add in the salt, nectar, baking powder and soda – and stir again. Lastly, pour in the melted coconut oil, vanilla and cinnamon.

Preheat the oven to 350. Like any muffins, place cupcake liners in a muffin tin and pour the wet mixture into each slot. These rise like normal muffins – so you may want to just fill them up ¾ of the way full.

Let them bake for about 20 minutes or until golden brown. Enjoy. These are rich and creamy tasting. Perfect for that breakfast meal with that cup of hot Earl Grey Tea!