Description
Learn how to make delicious Quick Almond Flour Zucchini Muffins that are perfect for a healthy breakfast or snack. Easy recipe included!
Ingredients
- – 3 eggs (large)
- – 1/2 cup (120 ml) maple syrup or honey
- – 1/4 cup (60 ml) plain yogurt
- – 1 tsp (5 ml) pure vanilla extract
- – 1 tsp (5 ml) baking powder
- – 1 tsp (5 ml) baking soda
- – 1/2 tsp (3 ml) cinnamon
- – 1/4 tsp (1 ml) salt
- – 3 cups (360 g) almond flour
- – 1 1/2 cups (225 g) shredded zucchini, not squeezed
- – 1/2 cup (60 g) walnuts, chopped (optional)
- – Cooking spray, I use Misto
Instructions
- Set your oven to a temperature of 350°F. Arrange parchment muffin liners in a 12-cup muffin tin and give them a light spray with cooking spray. Put aside for now.
- In a spacious bowl, combine the eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda, cinnamon, and salt. Stir thoroughly until everything is well blended and smooth.
- Fold in the almond flour, zucchini, and walnuts, mixing gently with a spatula until everything is just combined.
- With the help of an ice cream scoop, evenly distribute the batter into the 12 prepared muffin cups. Position on the middle oven rack and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Take them out of the oven and allow them to cool for around 15 minutes before savoring.
Notes
- Make sure to use large eggs for optimal texture and consistency in the muffins.
- Avoid squeezing the shredded zucchini before adding it to the batter to enhance moisture and flavor.
- Consider adding chopped walnuts for added crunch and flavor, or omit them as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 15g
- Protein: 6g
Keywords: - Almond Zucchini Muffins, - Maple Yogurt Muffins, - Baked Zucchini Muffins, - Healthy Almond Muffins, - Gluten-Free Zucchini Muffins
