For the last fifteen years actress Emmy Rossum has been following a mostly gluten free diet. “I have an allergy to gluten that causes almost immediate canker sores and itchy skin,” says the Shameless star who directed several episodes of the hit Showtime show’s upcoming season.
“A few months ago, I switched it up and started eating Paleo, eliminating dairy and even gluten-free grains from my diet,” says Rossum. The result? Better skin and improved sleeping patterns.
Now Rossum keeps it pretty strict Paleo in her kitchen except for a few cheats, like soy and chickpeas (which are legumes and not allowed on the diet) and, once a month, Burrata at her favorite Italian restaurant. But Rossum, who also loves baked goods—and, um, who doesn’t— insists that “eating clean and Paleo doesn’t mean suffering.”
And we can’t agree more with that approach to following any nutritional plan. Because if it feels like torture, you just aren’t going to stick with it long term. “I googled and doctored recipes until I came up with the perfect balance for a muffin recipe.” See below for the recipe, which we think is a total winner. We also like how the recipe only makes five servings and freezes well.
Emmy Rossum’s Paleo Muffins
Makes 5 muffins
- ½ cup (50 grams) zucchini, finely shredded
- 1 egg
- 1½ tbsp fresh juice (I also like to use orange juice or mango puree )
- 2 tbsp coconut oil, melted
- 3 tbsp raw honey
- ¼ tsp vanilla extract
- 3/4 cup (114 grams) blanched almond flour
- 1/4 cup vanilla protein powder ( I like to use MVP Biotech Vanilla “low releaze” Protein Powder)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Directions: Heat oven to 350°F. Line a muffin tin with baking cups. In a bowl, whisk together zucchini, egg, orange juice, coconut oil, honey, and vanilla extract using a rubber spatula. In another bowl, combine almond flour, cinnamon, baking soda and salt. Gently mix together wet and dry ingredients until combined. (Do not over mix.) Fill prepared muffin cups with the batter until they are ⅔ full. (Do not overfill.) Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Store in the fridge or freeze and defrost the night before in the fridge.
* Tester’s Notes: This recipe works best if you use baking cups instead of greasing the muffin tin, so don’t skip that step.