I got this recipe from Whole Foods. I checked the muffins multiple times to make sure they were cooked through. I baked the muffins for around 40 minutes. I liked the taste but found the muffins a bit on the soft side.

Extra-virgin olive oil, for the muffin pan
1 1/4 cups almond flour
1/4 cup coconut flour
1 tablespoon matcha powder
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 ripe Hass avocado, pitted, peeled and mashed
1/2 cup pure maple syrup
1 tablespoon lemon juice
1 large egg (or 1 tablespoon chia seeds for a vegan version)
3 tablespoons unsweetened paleo-friendly almondmilk
1/3 cup chopped raw shelled pistachios, divided

Preheat the oven to 325°F. Oil a standard 12-cup muffin pan with extra-virgin olive oil.

In a medium bowl, whisk together almond flour, coconut flour, matcha, baking powder and salt. Set aside. Combine avocado, maple syrup and lemon juice in the bowl of an electric mixer and beat until fairly smooth. Add egg and beat until light and fluffy, about 2 minutes. Stir in flour mixture and almondmilk. Fold in half of the pistachios.

Spoon batter into the muffin pan, dividing the mixture evenly among the cups. Sprinkle the tops of muffins with the remaining pistachios. Bake until the tops are lightly browned and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let muffins cool in the pan 5 minutes, then run a knife around the edges of the pan and unmold muffins on a wire rack to cool completely. Store in an airtight container up to four days.

Malekeh Nayiny, Nurse Blanche, 2010

Malekeh Nayiny, Red Cloth, 2010

Ingredients
½ cup hulled pumpkin seeds
⅔ cup (73 grams) coconut flour
2 tablespoons psyllium husk powder
1 tablespoon baking powder
½ teaspoon salt
5 large egg whites
3 large whole eggs
¼ cup avocado oil
¼ to ½ cup warm water
1 tablespoon hulled hemp or sesame seeds, for the top
1 tablespoon hulled sunflower seeds, for the top

Method
Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan.
In a food processor or coffee grinder, process the pumpkin seeds until they resemble fine crumbs. Transfer to a large bowl.
Whisk in the coconut flour, psyllium, baking powder, and salt. Add the egg whites, whole eggs, and avocado oil and stir until well combined.
Stir in ¼ cup of the warm water until well combined. If the batter is stiff, stir in up to ¼ cup more water, 1 tablespoon at a time, until the batter is spreadable but not pourable.
Spread the batter in the prepared loaf pan and smooth the top. Sprinkle with the seeds and press lightly to adhere.
Bake for 45 to 50 minutes, until golden brown on top and firm to the touch. Remove from the oven and let cool completely in the pan.

I got the recipe from mbg. It was pretty good.

Ingredients
2 teaspoons ghee
1 cup chopped broccoli florets
2 cups almond flour
2 large eggs
1 cup unsweetened full-fat coconut milk
¼ cup shredded Cheddar cheese
1 teaspoon baking powder
½ teaspoon sea salt

Preheat oven to 350°F. Line 6 wells of a muffin tin with cupcake liners or parchment paper.
Combine all ingredients in a mixing bowl and stir well.
Scoop the mixture evenly into each prepared well.
Bake 30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow to cool, then transfer to an airtight container. Store at room temperature until ready to eat.

A great soup. Very delicious with two little adjustments. The recipe is from Washington Post.

1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 medium cloves garlic, minced
2 pounds zucchini (4 medium), trimmed, halved lengthwise and cut crosswise into 1/2-inch half- moon slices
3/4 teaspoon salt, or more as needed
2 cups low-sodium chicken broth (see headnote; may substitute vegetable broth)
Flesh of 1 ripe avocado
1/3 cup packed fresh basil leaves (I used half a cup).
1 teaspoon finely grated lemon zest and 1 tablespoon juice (from 1 lemon), or more as needed (I used two lemons)
Pinch ground white pepper

Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and cook for 3 minutes, until it is softened. Stir in the garlic and cook for 30 seconds, then stir in the zucchini and the salt.

Add the broth and increase the heat to medium-high; once the liquid begins to boil, reduce the heat to medium-low, cover and cook for about 8 minutes, or until the zucchini has softened. Let cool completely.

Puree half of the zucchini mixture in a blender, then transfer the puree to a large bowl or storage container. Add the remaining half of the zucchini mixture to the blender with the avocado and the basil; puree until smooth, then add it to the first batch of pureed mixture.

Stir in the lemon juice, zest and the pepper. Taste, and add more salt and/or lemon juice. Cover and refrigerate for at least 2 hours, and up to 1 day, before serving.

I got the recipe from Wholesome Yum. Pretty good bread. I have made it twice already. The first time I used less than 1/2 tsp of salt. The second time I skipped it. I beat the eggs for 3 minutes. I baked it for 75-80 minutes.

2 cup Blanched almond flour
1/4 cup Psyllium husk powder
1 tbsp baking powder
1/2 tsp Sea salt
4 large Egg (beaten)
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Warm water

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9×5 in (23×13 cm) loaf pan with parchment paper.
In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.