Description
Tender and moist zucchini muffins perfect for breakfast or a snack, sweetened naturally with maple syrup.
Ingredients
Scale
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/3 cup maple syrup
- 1/3 cup creamy almond butter
- 1 teaspoon vanilla extract
- 1/3 cup rolled oats
Instructions
- Preheat your oven to 400 degrees F and spray 10 cavities of a 12-cup muffin pan with cooking spray. Set aside.
- Combine the almond flour, baking powder, cinnamon, and salt in a mixing bowl. Lightly whisk to mix the dry ingredients.
- Whisk together the egg, maple syrup, almond butter, and vanilla extract in a separate bowl until smooth and creamy.
- Add the dry ingredients to the wet mixture, blending until the batter is smooth.
- Fold in the shredded zucchini and rolled oats, and any optional nuts or chocolate chips.
- Divide the batter evenly between the 10 muffin cavities, filling them about 3/4 full.
- Bake on the middle rack for 16-18 minutes until golden brown.
- Remove from the oven and let cool for a few minutes before enjoying.
Notes
Make ahead by preparing the batter the night before. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg