Almond Flour Zucchini Muffins Recipe
User Reviews
5
Almond Flour Zucchini Muffins Recipe
Description
This recipe mixes almond flour with baking soda, salt, and cinnamon to create a spiced dry base. Wet ingredients include eggs, melted grapeseed or coconut oil, coconut sugar, and vanilla extract, which add moisture and sweetness. After squeezing excess liquid from the shredded zucchini, it is folded into the batter along with walnuts for texture. Chocolate chips are sprinkled on top before baking. The muffins bake at 350°F for 30 to 35 minutes until a toothpick inserted comes out clean, resulting in a moist crumb with subtle sweetness and spice. Cooling them on a wire rack allows them to set properly. These muffins are versatile and can be enjoyed warm or at room temperature.
Storing the muffins in the refrigerator covered in plastic wrap preserves freshness for 4 to 5 days, or they can be frozen in airtight containers for up to 3 months. When ready to eat frozen muffins, thaw to room temperature or microwave briefly. For a keto-friendly version, coconut sugar can be replaced with monk fruit sweetener and using dairy-free chocolate chips like Lily's is suggested. Using parchment muffin liners makes it easier to remove muffins and simplifies cleanup.
Ingredients
- 1 ½ cups zucchini 255 gr, shredded
Dry Ingredients:
- 2 cups almond flour 240 gr, or almond meal
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 2 egg at room temperature, large
- ¼ cup grapeseed oil melted and cooled, or coconut oil
- ½ cup coconut sugar (66gr)
- 1 teaspoon vanilla extract
Optional Add Ins:
- ½ cup walnuts chopped
- ¼ cup semi sweet chocolate chips such as Enjoy Life or Lily's
Instructions
- Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.
- 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.
- Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
- Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ones and mix until combined.
- Fold in the shredded zucchini and walnuts.
- Divide the batter in amongst the cups of the muffin tin.
- Sprinkle each cup with chocolate chips.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 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.
- Serve while still slightly warm.
Notes
- Bring muffins to room temperature before storage to preserve texture.
- Refrigerate covered for 4-5 days or freeze in airtight containers for up to 3 months.
- Thaw frozen muffins on the counter or microwave until warm before serving.
- To make keto-friendly, swap coconut sugar with monk fruit sweetener and use suitable chocolate chips.
- Use parchment muffin liners for easy removal and clean-up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 213mg | 9% |
| Potassium | 94mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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