Description
Indulge in these delightful Gluten Free Zucchini Muffins that are light, fluffy, and irresistibly moist. With the perfect balance of fresh zucchini, sweet maple syrup, and creamy almond butter, these muffins make an excellent breakfast choice or a satisfying snack. Packed with nutrients yet simple to prepare, this recipe is ideal for busy mornings or as a healthy treat for your family. Customize them with nuts or chocolate chips to suit your taste, and enjoy the wholesome goodness in every bite!
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 the oven to 400°F (200°C). Spray a muffin pan with cooking spray.
- In a mixing bowl, whisk together almond flour, baking powder, cinnamon, and salt until well combined.
- In another bowl, whisk together the egg, maple syrup, almond butter, and vanilla extract until smooth.
- Gently combine the dry ingredients with the wet mixture until just blended. Fold in shredded zucchini and rolled oats (add any extra mix-ins like nuts or chocolate chips here).
- Fill each muffin cavity about three-quarters full with batter.
- Bake for 16-18 minutes or until golden brown on top; check doneness using a toothpick inserted into the center of a muffin. It should come out clean.
- Allow muffins to cool slightly before serving warm.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg