5-Star Almond Flour Zucchini Muffins
Indulge in the delightful experience of baking with these 5-Star Almond Flour Zucchini Muffins. Perfect for breakfast, snacks, or even dessert, these muffins are gluten-free, grain-free, and made without dairy. With their light and fluffy texture, they offer a unique way to enjoy the wholesome goodness of zucchini while satisfying your sweet cravings. The delightful aroma of cinnamon and the nutty flavor from almond flour will have everyone raving about them. Easy to prepare and customizable with your favorite add-ins like nuts or dairy-free chocolate chips, these muffins are sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups grated zucchini (squeezed dry)
- 2 ¼ cups blanched almond flour
- ¼ cup cornstarch or tapioca starch (optional)
- 1 ½ teaspoons ground cinnamon
- 2 large eggs
- ½ cup packed brown sugar
- 2 tablespoons vegetable or melted coconut oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper cups.
- Wring out excess moisture from the grated zucchini using a clean dish towel.
- In a large bowl, whisk together almond flour, cornstarch (if using), cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, brown sugar, oil, and vanilla extract. Combine with dry ingredients and gently fold in zucchini.
- Divide batter into muffin tins, filling each about three-quarters full. Sprinkle optional turbinado sugar on top.
- Bake for 20-22 minutes until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 9g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg