Go Back
+ servings

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are a great gluten free snack and breakfast. With warmer weather ahead, these muffins are light and refreshing.
4.67 from 6 votes
Print Pin
Course: Breakfast, brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Author: Abbie

Ingredients

  • 2 cups almond flour
  • ¼ cup maple sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 2 eggs
  • ½ cup grated zucchini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup

Instructions

  • Preheat the oven to 375 degrees F. Line a mini muffin tin with 24 paper liners.
  • In a bowl, mix together almond flour, sugar, baking soda, salt, and nutmeg.
  • In a separate bowl, beat eggs. Add zucchini, oil, and maple syrup and whisk together well.
  • Add the dry ingredients into the wet ingredient and stir together until combined.
  • Spoon about 2 teaspoons into each prepared muffin cup. Bake for 15 minutes until golden brown. Allow to cool before serving.

Video

Notes

Note: for a more savory muffin, swap out the maple sugar for grated parmesan.