Fluffy Almond Flour Zucchini Muffins
These Fluffy Almond Flour Zucchini Muffins are a delicious and guilt-free treat, packed with nutrients and perfect for breakfast or a snack.
Ingredients
Muffin Ingredients
- 2 cups almond flour
- 1 cup grated zucchini (about one medium zucchini)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or lightly greasing it.
- Grate the zucchini using a box grater or food processor. To reduce moisture, lightly squeeze it between your hands or use a clean kitchen towel to absorb excess water.
- In a mixing bowl, whisk together almond flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk the eggs, honey (or maple syrup), applesauce, and vanilla extract until well combined.
- Gradually mix the wet ingredients into the dry ingredients, being careful not to overmix. Gently fold in the grated zucchini and optional nuts or chocolate chips.
- Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
Baking
- Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Don’t overmix the batter to keep muffins fluffy. Using medium to small zucchini provides the best moisture and flavor balance. Store uneaten muffins in an airtight container for up to 4 days, or freeze for up to 3 months.