Description
Deliciously moist and tender gluten-free muffins made with almond flour and grated zucchini, perfect for a cozy breakfast or snack.
Ingredients
Scale
- 1 cup almond flour (fine blanched)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup oil or melted butter (avocado oil or light olive oil recommended)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (lightly squeezed)
- Optional add-ins: chocolate chips, chopped walnuts, or blueberries
Instructions
- Prep the zucchini by grating it and squeezing out excess moisture.
- Mix the dry ingredients in a medium bowl: almond flour, baking powder, cinnamon, and salt.
- Mix the wet ingredients in a second bowl: eggs, maple syrup (or honey), oil (or butter), and vanilla.
- Combine the wet and dry mixtures and stir until no dry patches remain. Fold in the zucchini and any optional add-ins.
- Bake at 350°F (175°C) for 18 to 22 minutes or until the tops are set and a toothpick comes out mostly clean. Cool in the pan for 10 minutes before transferring to a rack.
Notes
For fluffiest muffins, squeeze out excess zucchini moisture and use room temperature eggs. Do not overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 7g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg