Paleo Muffins with Canned Salmon

Savoury muffins, made from a single coconut flour batter, with fresh zucchini and canned pink salmon could be considered as a perfect takeaway lunch or snack on the go. Their soft and moist texture with a delicious and mild taste, particularly when cold, make them an excellent choice for lunch boxes. I haven’t tried yet to use canned tuna or cooked chicken pieces with other choice of vegetables, but can presume that any type of fillers, both cooked protein and fresh vegetables will go well with this batter. The batter is essentially the same as for the apple puree and coconut flour bread. It is very reliable, super easy to make, both in a single portion for a small loaf, and in double portion for a regular size bread loaf. Coconut flour thickens the batter and makes it very easy to manipulate and shape. This dough allows to use any type of individual single use foil tin, either narrow and high (the type I used), or wide and flat, which are mainly used to bake mini-pies, or jam tarts.

Muffin tray is another option to make these muffins. The bake will work with paper liners as an easy, no mess option, or in a greased muffin tray, to have muffins with a nice crust all over. Egg wash before baking and seeds for decoration are always optional.


for 6-7 muffins


  • 2 large to extra large eggs (106-116g without shell)
  • 200g apple puree (I use apple puree blended from pure cooked apples from canned apple pie filling)
  • 50g coconut flour (I used organic)
  • 15g finely ground organic flax seeds (brown or gold)
  • 6g baking soda
  • 5g sea salt
  • 1/2 level tea spoon cumin powder (2g)
  • 1 tea spoon my own garlic and chilli pepper preserve (optional, can be replaced by any spice mix that you can tolerate)
  • sesame seeds for decoration (optional)


  • 1 small zucchini, grated
  • 105g tin of pink salmon (reduced salt is my preferred option)


  • coconut oil to grease muffin tray or individual aluminium baking tins
  • egg wash to brush muffins (buns) before baking

For double portion use 210g tin of pink salmon and large zucchini.


  • grind flax seeds or use commercial flaxseed meal
  • combine all dry ingredients: coconut flour, ground flax seeds, sea salt, baking soda, cumin powder
  • blend apple pie filling into pure, alternatively use commercial or home-made apple puree without any sugar or additives added
  • whisk (manually or using whisk attachment for stick blender) apple pure with eggs until fully combined, it is not necessary to whisk to increase the volume of the mix
  • grease individual foil tins or muffin baking tray with coconut oil, alternatively use paper liners for the muffin tray or shape the dough into flat buns and bake them on a flat tray lined with baking paper
  • grate zucchini, if a lot of juices appear, dry them on paper towel
  • drain canned salmon, discard liquid or use it for other cooking projects (add 1 tea spoon of the liquid to the batter, if dry spice mix is used)
  • add dry ingredients to wet ingredients
  • combine them with a whisk

  • mix drained pieces of canned salmon and grated zucchini, add spice preserve
  • add the mix to the thick batter and mix it in with spatula

  • wet your palms
  • shape the dough into balls
  • drop them into baking tins, press them down to make the surface level
  • brush the surface 2 times with egg wash, sprinkle with sesame seeds, brush with egg wash one more time

  • place tins on a baking tray and bake in preheated to 160C fan forced oven for 40-45 minutes, or 170C no fan oven for 55-60 minutes

  • let them rest inside the tin for 5 minutes, take them out and let them rest for another 10 minutes

I like all my bakes with proper dry crust both on the top and bottom. I usually return these muffins on a lined wire rack to a warm oven to eliminate residual moisture from resting in the tin. But it is not necessary at all. These muffins have a soft, springy and moist texture. They can be eaten warm, but they taste even better when cold. They retain their texture for the next day without refrigeration. They can be frozen and reheated without any loss to taste and texture.


3 thoughts on “Paleo Muffins with Canned Salmon

  1. Any replacement ideas for salmon? I really want to make this dish, it looks delicious.


    1. As I mentioned in the text, salmon can be replaced with canned tuna or any other cooked protein source – diced cooked chicken breast, steamed or pan fried fish, even hard-boiled eggs.


  2. Thank you so much!Sorry for not being so attentive to the details. I was so mesmerized by the pictures of your creation.

    Liked by 1 person

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