Paleo Meat and Veggie Muffins
  • 1 cup soaked raw pine nuts, wet* (see how-to below), or sunflower seeds (for a more economical option)
  • 1 cup zucchini or carrots, grated, or a combination of both
  • 1 cup cooked ground beef or other ground meat (ideally cooked up with a little sea salt, ½ teaspoon per 1 pound meat)
  • 6 eggs, preferably pastured
  • ½ cup olive oil, coconut oil, ghee or rendered animal fat, melted and cooled
  • ⅓ cup coconut flour or chia seeds
  • 1 dried teaspoon oregano
  • ½ teaspoon sea salt
  • ⅛ teaspoon powdered stevia (or 10 to 15 drops liquid stevia — NuNaturals brand preferred) or 2 tsp. honey
  1. Preheat oven to 325 degrees Fahrenheit. Prepare 6 extra-large muffin cups or 12 medium-size muffin cups by lining them with cut squares of parchment paper. (Or use good-quality muffin cup liners that won’t stick.)
  2. Place the pine nuts, eggs, oil, coconut flour, oregano, sea salt and stevia into the blender.
  3. Puree the ingredients until they are smooth, about 30 to 45 seconds.
  4. Fold in zucchini or carrots and meat.
  5. Pour the muffin batter into the prepared tin and bake until they are puffed, golden and a knife inserted into the center of one comes out clean — about 25 minutes.
Substitute grated apple and bulk pork for the zucchini and beef. Substitute ¼ teaspoon allspice and ½ teaspoon sage for the oregano.
For added protein, use the full 1 pound of cooked ground meat, folding it into the batter as described. This version turns out great.

*How to soak raw seeds- For every 4 cups raw seeds, cover by two inches with room-temperature filtered water and 2 teaspoons sea salt. Stir well to dissolve the salt. Leave uncovered at room temperature overnight, then drain and rinse well in the morning. They are now ready to be used in their wet form.
Recipe by The Nourishing Gourmet at