Description
Light and fluffy muffins made with almond flour and zucchini, perfect for a gluten-free and low-sugar treat.
Ingredients
Scale
- 1 3/4 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup (or other liquid sweetener of choice)
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.
- In a separate medium bowl, whisk together the eggs, applesauce, maple syrup, melted coconut oil or butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter.
- You can substitute other sweeteners like honey or agave nectar.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin