Description
These Gluten Free Zucchini Muffins are a cozy treat, blending the subtle sweetness of maple syrup with a hint of cinnamon warmth, perfect for breakfast or a snack.
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 combine.
- Blend together the egg, maple syrup, almond butter, and vanilla extract in a separate mixing bowl.
- Add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
- Gently fold in the shredded zucchini and rolled oats. Optionally add nuts or chocolate chips.
- Divide the batter evenly between the 10 muffin cavities, filling each about 3/4 full.
- Bake on the middle rack of the oven for 16-18 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let cool for a few minutes. Enjoy warm.
Notes
Make the batter ahead of time, store in the fridge, and bake fresh in the morning. These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 3g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg