Description
Introducing the 5-Star Almond Flour Zucchini Muffins Recipe, a delectable treat that’s as nutritious as it is delicious! These gluten-free, grain-free, and dairy-free muffins are perfect for breakfast or a snack. Made with wholesome ingredients like almond flour and freshly grated zucchini, they boast a light and fluffy texture that everyone will love. Whether you enjoy them plain or customize them with nuts or chocolate chips, these muffins are a versatile delight that fits any dietary preference. Whip up a batch in just 30 minutes for an irresistible snack that’s sure to impress!
Ingredients
Scale
- 1 ½ cups grated zucchini
- 2 ¼ cups blanched almond flour
- ¼ cup cornstarch (optional)
- 1 ½ teaspoons ground cinnamon
- 2 large eggs
- ½ cup packed brown sugar
- 2 tablespoons vegetable or coconut oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper cups.
- Squeeze excess moisture from the grated zucchini using a clean dish towel.
- In a large bowl, whisk together almond flour, optional cornstarch, cinnamon, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, brown sugar, oil, and vanilla extract together until smooth.
- Stir the wet ingredients into the dry mixture until combined then gently fold in the zucchini.
- Fill muffin tins about ¾ full and optionally sprinkle with turbinado sugar on top.
- Bake for 20–22 minutes until golden brown; check doneness with a toothpick.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg