Almond Flour Zucchini Muffins Recipe
Serves 1215 mins prep35 mins cook
Healthy Zucchini Muffins made with almond flour and sweetened with coconut sugar. Easy to make, gluten, dairy, and grain-free. They are the perfect moist and fluffy muffins you can make during the zucchini season
0 servings
What you need
Instructions
0 Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners. 1 Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside. 2 Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl. 3 Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl. 4 Pour the wet ingredients into the dry ones and mix until combined. 5 Fold in the shredded zucchini and walnuts. 6 Divide the batter in amongst the cups of the muffin tin. 7 Sprinkle each cup with chocolate chips. 8 Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. 9 Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter. 10 Serve while still slightly warm.View original recipe