Savory Zucchini Sage Muffins

1/4 cup Brazil nuts
10-12 fresh sage leaves
1 garlic clove
1/2 tablespoon olive oil

2 eggs
2 tablespoon coconut oil
2 tablespoons water
1/2 teaspoon salt

3 tablespoons coconut flour
1/4 teaspoon baking soda
3/4 cup zucchini, coarsely grated

coarse sea salt to sprinkle

Serves 4
Preheat oven to 200C/400F. Grease or line muffin tin.

In a food processor, combine Brazil nuts, sage, garlic and olive oil. Blend until it has become a meal. Set aside.

In a bowl, whisk the eggs. Stir in coconut oil, water and salt. In another small bowl, combine coconut flour and baking soda. Blend flour mixture into egg mixture until well combined. Stir in grated zucchini and 1/4 cup of the Brazil nut sage mixture. Spoon batter into prepared muffin tin. Sprinkle with some coarse sea salt.

Bake for 25-30 minutes, or until top are golden brown.

© Anja's Food 4 Thought. Recipe from