Description
Enjoy these delightful gluten-free zucchini muffins, perfect for a healthy snack or breakfast. Made with alternative flours, they’re moist, flavorful, and easy to make. A taste of heaven in every bite!
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, tapioca starch, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and any optional nuts.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze as much moisture as possible from the grated zucchini for the best texture.
- You can substitute rice flour for tapioca starch if preferred.
- Add a sprinkle of cinnamon sugar on top before baking for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 (varies with added nuts and specific ingredients)
- Sugar: Approx. 12-15g
- Sodium: Approx. 150-200mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 13-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 6-8g
- Cholesterol: Approx. 30-40mg