Description
Enjoy these delightful gluten-free zucchini muffins, perfect for a healthy and satisfying treat. Made with alternative flours, they are a wonderful option for those with dietary needs.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, tapioca starch, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and any optional nuts.
- 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
- Ensure your zucchini is squeezed dry to prevent soggy muffins.
- You can substitute rice flour for tapioca starch if preferred.
- These muffins can be stored 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: Baking
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 200-250 (will vary based on ingredients and optional additions)
- Sugar: Approx. 10-15g
- Sodium: Approx. 150-200mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 10-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 30-40mg