Almond Flour Gluten-Free Zucchini Muffins
User Reviews
4.3
Almond Flour Gluten-Free Zucchini Muffins
Description
Almond Flour Gluten-Free Zucchini Muffins are made by mixing coconut and almond flours with baking soda and pumpkin pie spice, creating a spiced base. Sugar, Greek yogurt, and eggs are beaten together before combining with the dry ingredients and shredded zucchini. The batter is portioned into muffin tins and baked until the tops are set and lightly browned.
The addition of zucchini keeps the muffins moist, while the combination of almond and coconut flours ensures a gluten-free texture that is tender yet not crumbly. The pumpkin pie spice gives a gentle aromatic spice note, making these muffins suitable for fall or anytime snacking.
This recipe yields 12 large muffins, making it practical for batch baking. They can be enjoyed plain or with a spread of butter or jam.
Ingredients
- ½ cup coconut flour
- 1 ½ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 3 egg
- 6 oz Greek yogurt
- ½ cup sugar or coconut sugar
- 1 ½ cups zucchini 1 whole large zucchini, shredded
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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