What is it about baking muffins that feels so calming? These muffins were made the day after the protests began for George Floyd and all black lives around the world and my heart was feeling heavy and lost. And something about making these muffins was calming to the soul in that moment. And that’s saying something since I’m not currently eating sugar so I only took one bite of the muffins to make sure they tasted good then quickly gave them away. But weirdly enough, the calming part comes from the mixing the batter, not the actual consumption. Like that scene in Bridesmaids when Annie puts all this effort into making the most beautiful cupcake just to look at it and feel good for a second. This muffin chat has gone really deep. I’ll stop now.

PaleOMG Blueberry Zucchini Muffins

PaleOMG Blueberry Zucchini Muffins

Instead, let’s go deeeeeep inside this muffin. Let that sentence resonate with ya for a bit. Ya feel weird about it? Same. I’ve been watching too much Big Mouth on Netflix. But if we go deeeeeep inside this muffin, we will find Paleo Baking Flour. And every time I use Paleo Baking Flour, I always get the question ‘Can I use ______ flour instead?’ Sometimes that fill in the blank is coconut, sometimes it’s almond, other times it’s cassava. So I’m here to remind you that this Paleo Baking Flour includes almond flour, arrowroot, coconut flour, and tapioca. And if you have all those flours on hand and can also figure out the perfect measurements (which others have done, but I’m to lazy to do the same), then yes, you can ‘use almond flour, arrowroot, coconut flour, and tapioca.’ You do you, you little poo.

PaleOMG Blueberry Zucchini Muffins

Can we also talk about glue-on nails for a second? Ya know, since they are featured so prominently in the pic above. If quarantine taught me one thing, it’s that I was about 6 months away from having absolutely no nails left after 4 years of acrylic. And I know some bitch is gonna come after me and say that it was my nail techs fault because no damage will be done to a nail unless the acrylic is shitty or the acrylic is taken off incorrectly. But I’m here to stand my ground to say that nails weren’t exactly created for us to cover them in toxic chemicals. So I moved on from acrylics and now I’m coating them in toxic glue-on drugstore nails. And I’ve been doing this for about 3 months now. Are my hella stronger? Hell yes. Are they healthier? Probably not…I cover them in cheap ass drugstore glue. But it’s a real no-win situation here. I either have bare nails that make me feel like I’m living in Amish country or I chemical my ass on a monthly basis. And please do not send me non-toxic nail polish. Don’t you dare do it. Unless my nails become 5x as thick and as long overnight, nail polish can go straight to hell.

This is honestly one of the weirdest posts I’ve ever written. Probably because I haven’t had caffeine or sugar in a month. I’m slightly on edge. And depressed. But we are pushing through! Time to work out this weirdness. Kloveyoubyyyyyyye.

PaleOMG Blueberry Zucchini Muffins

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Blueberry Zucchini Muffins

  • Author: juli
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 muffins 1x


  • 1 cup peeled, shredded and drained zucchini (about 2 medium zucchinis)
  • 2 eggs
  • 1/2 cup maple sugar
  • 3/4 cup almond milk
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 2 cups paleo baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/2 cup blueberries


  1. Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray. 
  2. Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.
  3. In a large mixing bowl, whisk together zucchini, eggs, maple sugar, almond milk, olive oil, and vanilla extract. Then add paleo baking flour, baking soda and powder, and salt then mix until combined. Fold in blueberries. Use an ice cream scoop to scoop out the batter into 14-16 muffins.
  4. Bake for 25-30 minutes, until a toothpick comes out clean from the middle of each muffin. Let cool for a couple minutes before removing from liners.

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PaleOMG Blueberry Zucchini Muffins

PaleOMG Blueberry Zucchini Muffins


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  1. Camille says:

    Could you replace the parlor floor with coconut or almond flour?

    1. juli says:

      hahahaha did you read my blog post, camille??

      1. Hillary says:

        Hehehe. I wondder what parlor floor is anyway!

        Can’t wait to make these. I’m going to try out with a gluten free flour mix I have!

        Also, I feel ya girl in not really knowing what I”m doing/thinking on a minute to minute basis. Just trying to survive this !

  2. CHRISTa says:

    I read the blog lol…buttt you will hate me. How can I make this keto without tasting like shit? Just almond flour and a dash of xanthan gum?

    1. juli says:

      no clue, i don’t know all the parameters around keto. i think it’s better to simply stay away from baked goods if you’re trying to eat keto

  3. Amy says:

    Don’t hate me… can I use coconut sugar in place of the maple sugar? I’ve never baked with maple sugar so I don’t know how it acts in recipes. Thanks!

    1. juli says:

      yes, it will just change the color of the muffins since it’s darker than maple sugar

  4. Jane says:

    Just in case anyone is interested, here’s a recipe for paleo baking mix which contains the same ingredients as Bob’s! It works well and refines the almond flour texture so everything isn’t like eating cornbread.
    2 c sifted almond flour
    1 c arrowroot flour
    1/2 c coconut flour
    1/2 c tapioca flour/starch

  5. Monica Yunus says:

    I made these and they ere terrific- super moist and you don’t taste the zucchini at all. I’d never baked with maple sugar but it makes this recipe perfect with a hint of sweetness. Perfect paleo muffins!

    1. juli says:

      awesome!! so glad to hear it, monica!!

  6. Kerry says:

    So delicious! I made a paleo flour blend with almond/tapioca/coconut flour because I didn’t read the ingredients list before start. 😒 Thankfully they turned out amazing. Love maple sugar!! Quick question – when you filled with your ice cream scoop, how full were the cups – 1/2? 3/4? I clearly filled to generously as they made 12 instead of 14-16. Just want to measure better next time from my heavy scooping hand!

    1. juli says:

      each scoop was a little below the full scoop line