Description
Delicious gluten-free muffins made with zucchini, almond flour, and a hint of cinnamon—perfect for breakfast or snacks.
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 the almond flour, baking powder, cinnamon, and salt in a mixing bowl. Lightly whisk to ensure an even distribution of the leavening agents.
- In a separate bowl, mix together the egg, maple syrup, almond butter, and vanilla extract until smooth.
- Gently add the dry ingredient mixture to the wet ingredients and stir until just combined.
- Fold in the shredded zucchini and rolled oats.
- Evenly divide the batter into the prepared muffin pan cavities until each is about three-quarters full.
- Bake in the middle rack of the oven for 16-18 minutes, or until the tops turn a beautiful golden brown.
- Remove from the oven and let them cool for a few minutes. Enjoy warm.
Notes
Make-ahead Tips: These muffins freeze beautifully. Wrap each one tightly in plastic wrap and store them in an airtight container. Thaw overnight for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: gluten-free, muffins, zucchini, healthy snacks, breakfast