Almond Flour Zucchini Muffins
Almond Flour Zucchini Muffins are a satisfying snack with the flecks of fresh zucchini adding so much moisture to these fluffy muffins!
Servings: 12 muffins
Calories: 256kcal
Ingredients
- 3 eggs large
- 1/2 cup maple syrup or honey
- 1/4 cup plain yogurt
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 cups almond flour
- 1 1/2 cups shredded zucchini not squeezed
- 1/2 cup walnuts chopped (optional)
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
- 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.
- Add almond flour, zucchini and walnuts; gently mix with spatula until combined.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy.
Notes
- Don’t substitute flour or liquid sweetener: Almond meal might work, muffins will be more dense and rise less. If you use dry sweetener, batter consistency will be offset.
- Use liners: Almond flour is delicate and muffins to tend to stick even to the most well sprayed and even silicone cavities.
- Storing: 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.
- Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
Nutrition
Serving: 1muffin | Calories: 256kcal | Carbohydrates: 19g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 195mg | Fiber: 4g | Sugar: 13g