Cuban Snack – Cubano Muffins (Paleo Friendly)

Allergens

Eggs, Dairy (Cheese)

Ingredients

• 2 cups almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 large eggs, beaten
• 1/2 cup grated zucchini
• 1/3 cup chopped pickles
• 1/3 cup diced ham
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cavities well.
2. In a large mixing bowl, combine almond flour, salt, and black pepper.
3. Add olive oil, eggs, grated zucchini, chopped pickles, diced ham, and shredded mozzarella cheese to the dry ingredients, stirring until well combined.
4. Divide the batter evenly among the muffin cavities, filling each about 2/3 full.
5. Bake for 18 20 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the muffins to cool slightly before removing them from the tin and placing on a wire rack to cool completely.

Chef’s Insight

For an extra touch, drizzle each muffin with balsamic glaze before serving.

Notes

These Cubano Muffins can be enjoyed for breakfast, brunch, or as a midday snack.