Almond Flour Zucchini Muffins
These Almond Flour Zucchini muffins are a wholesome snack that is naturally gluten-free, grain-free, and dairy-free. You will instantly fall in love with them because they are so fluffy, moist, nutty, and perfectly sweet.
Equipment
Ingredients
- 3 eggs
- ½ cup Maple Syrup or Honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp pure vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup grated zucchini packed & not squeezed
- 3 cups almond flour
- ½ cup chocolate chips (optional)
Instructions
- Grate the zucchini using a box grater, and then pat the zucchini to absorb the excess moisture. Don't squeeze out all the moisture.
- In a large bowl whisk in the eggs then add the maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Mix well to combine all the ingredients.
- Next, add in the zucchini and the almond flour and mix until well combined.
- If using chocolate chips, gently stir them in the batter
- Line a muffin tin with paper liners and using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake the muffins in the preheated oven at 350°F (175°C) for 20 minutes or until the inserted toothpick comes out clean.
- Remove from the oven and let the muffins cool down for 15 minutes before diving in.
Nutrition
Serving: 1muffinCalories: 251kcalCarbohydrates: 20gProtein: 7gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 193mgPotassium: 95mgFiber: 3gSugar: 14gVitamin A: 80IUVitamin C: 2mgCalcium: 107mgIron: 1mg