Description
These delightful gluten-free muffins are loaded with tender zucchini and wholesome ingredients, making them the perfect cozy breakfast or 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 blend all the dry ingredients.
- In a separate mixing bowl, combine the egg, maple syrup, almond butter, and vanilla extract. Whisk until smooth and creamy.
- Add the dry ingredients to the wet blend, stirring gently until you have a smooth batter.
- Fold in the shredded zucchini and rolled oats. If you’re feeling adventurous, this is the moment to incorporate any nuts or chocolate chips you love!
- Evenly divide the batter among the 10 muffin cavities, filling each about 3/4 full.
- Bake in the middle rack of the oven for 16-18 minutes, or until the tops and edges are golden brown and inviting.
- Remove from the oven and let cool for a few minutes. Enjoy warm with a soft pat of butter or creamy almond butter!
Notes
These muffins freeze beautifully; just place them in an airtight container and store in the freezer for up to three months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg