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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.
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Course:
Breakfast, brunch
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
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.
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Notes
Note: for a more savory muffin, swap out the maple sugar for grated parmesan.