Zucchini Muffins
Zucchini Muffins are the perfect healthy treat either to satisfy your sweet tooth after dinner, or for a pick me up breakfast to get your day started off on the right foot!
Ingredients
- 2 eggs
- ⅓ cup honey
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners or lightly grease the cups.
- In a large mixing bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until smooth.
- Add the almond flour, cinnamon, baking powder, and salt to the wet ingredients. Mix until just combined.
- Gently fold the shredded zucchini into the batter until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
- Add-Ins for Extra Flavor: Stir in ¼ cup of chopped nuts (like walnuts or pecans) or chocolate chips for added texture and richness.
- Finely Shredded Zucchini: Use the smaller holes of a box grater to shred the zucchini finely. This helps it blend seamlessly into the batter for a smoother texture.
- Room-Temperature Ingredients: Use room-temperature eggs and melted coconut oil to prevent the oil from solidifying when mixed. This ensures a smooth, even batter.
- Serving Suggestions: Enjoy warm with a spread of almond butter for added protein or a drizzle of honey for extra natural sweetness.
- Baking Time May Vary: Oven temperatures can differ, so start checking for doneness around 18 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready!
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