Description
Delightful gluten-free zucchini muffins blending tender zucchini with creamy almond flavor, perfect for brunch or a snack.
Ingredients
Scale
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/3 cup maple syrup
- 1/3 cup creamy almond butter
- 1 teaspoon vanilla extract
- 1/3 cup rolled oats
Instructions
- Preheat your oven to 400 degrees F and spray 10 cavities of a 12-cup muffin pan with cooking spray. Set aside.
- Combine in a mixing bowl the almond flour, baking powder, cinnamon, and salt. Lightly whisk to combine and set aside.
- Whisk together in a separate bowl the egg, maple syrup, almond butter, and vanilla extract until smooth and creamy.
- Pour the dry ingredients into the wet mixture, stirring until everything is well combined into a lovely batter.
- Fold in the shredded zucchini and oats gently. Add any optional ingredients like nuts or chocolate chips if desired.
- Divide the batter evenly among the 10 muffin cavities, filling each about 3/4 full.
- Bake in the middle rack of the oven for 16-18 minutes, until the tops are golden brown and a toothpick comes out clean.
- Remove from oven and let cool for a few minutes before transferring to a wire rack. Enjoy warm with butter or almond butter.
Notes
For delicious variations, try adding chocolate chips, nuts, lemon zest, or dried fruits.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 4g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg