Almond Flour Gluten-Free Zucchini Muffins
User Reviews
4.3
72 reviews
Good
Almond Flour Gluten-Free Zucchini Muffins
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*Best stored in your fridge once they are done cooling completely. Also, store remaining almond flour in your freezer to keep it fresh, but let it come to room temperature to use it next time.
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Ingredients
- ½ cup coconut flour
- 1 ½ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 3 eggs
- 6 oz Greek yogurt
- ½ cup sugar or coconut sugar
- 1 ½ cups shredded zucchini 1 whole large zucchini
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Instructions
- Preheat your oven to 350 degrees F. And pop liners into your muffin pan. Cut the ends off of your zucchini and grate into shreds.
- In a small bowl mix together the flours, baking soda and pumpkin pie spice.
- In the bowl of your stand mixer, add the sugar, yogurt, and eggs and beat until the sugar is incorporated.
- Add the flour mixture a little at a time to the egg mixture an beat on medium speed until mixed together. Now add the zucchini and mix.
- Transfer the batter to the muffin tins, I made 12 large muffins. Bake for 30-35 minutes.
Nutrition Information
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Serving
1muffin
Calories
133kcal
(7%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 133kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
72 reviews
Good
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