Description
These healthy almond flour zucchini muffins are soft, moist, and lightly sweetened, packed with shredded zucchini for added moisture and nutrition. Made with almond flour and naturally sweetened with maple syrup or honey, they are a delicious gluten-free and vegetarian option for breakfast or a wholesome snack.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Additional
- 1 cup finely shredded zucchini, squeezed lightly to remove excess moisture
- 1/3 cup chopped walnuts or pecans (optional)
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat and Prepare Muffin Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk the eggs, maple syrup or honey, applesauce, melted coconut oil or butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Add Zucchini and Optional Mix-ins: Fold in the finely shredded zucchini, then add the chopped nuts and mini chocolate chips if using, mixing gently to distribute evenly without deflating the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 24 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Squeeze the zucchini lightly rather than completely drying it out to ensure the muffins remain moist and tender.
- Almond flour browns quickly, so check the muffins near the end of baking time to prevent over-browning.
- For lower-sugar muffins, substitute maple syrup with a sugar-free maple syrup alternative.
- Store muffins at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Muffins freeze well; store in an airtight container for up to 3 months and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Muffins, Healthy Recipes
- Method: Baking
- Cuisine: American
