Almond Flour Zucchini Muffins are a satisfying snack made with almond flour, yogurt, cinnamon, and naturally sweetened with maple syrup. The flecks of fresh zucchini add so much moisture to these fluffy muffins!
Eggs
Maple syrup or honey
Plain yogurt
Pure vanilla extract
Baking powder
Baking soda
Cinnamon
Salt
Almond flour
Shredded zucchini
Walnuts
Cooking spray
In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda, cinnamon and salt. Whisk very well until combined and no lumps.
Using an ice cream scoop, divide batter between 12 openings of the muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.