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almond-zucchini-muffin-recipe

Almond Zucchini Muffin Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups Almond flour
  • 1 cup Grated zucchini
  • ½ cup Honey
  • 3 Eggs
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
  2. In a mixing bowl, combine almond flour, baking soda, and salt.
  3. In another bowl, whisk together eggs, honey, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Fold in the grated zucchini.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free, Muffins
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