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Fluffy Almond Flour Zucchini Muffins

Delicious Fluffy Almond Flour Zucchini Muffins for Guilt-Free Snacking

These Fluffy Almond Flour Zucchini Muffins are a gluten-free, low-sugar treat that offers nourishing goodness for guilt-free snacking.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Flour foundation providing gluten-free structure
  • 1 tbsp Baking Powder key leavening agent
  • 1 tsp Baking Soda enhances rise for fluffy texture
  • 1 tsp Cinnamon adds warmth and flavor
  • 1/2 tsp Salt enhances overall flavor
  • 3 large Eggs binds ingredients and adds moisture
  • 1 cup Unsweetened Applesauce natural sweetness and moisture
  • 1/4 cup Maple Syrup natural sweetener to keep sugars low
  • 1/4 cup Melted Coconut Oil or Butter infuses richness
  • 1 tsp Vanilla Extract optional but recommended
  • 1 medium Zucchini brings moisture, squeeze excess liquid out
Optional Toppings
  • 1/2 cup Chopped Nuts or Seeds for added crunch and healthy fats
  • 1/2 cup Dark Chocolate Chips for sweet indulgence

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Measuring cups
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or grease.
  2. In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk eggs, applesauce, maple syrup, melted oil (or butter), and vanilla until smooth.
  4. Combine wet ingredients with dry ingredients and stir until just combined.
  5. Gently fold the grated zucchini into the batter, ensuring even distribution.
  6. Spoon batter into prepared muffin tins, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes until a toothpick comes out clean and tops are golden.
  8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

To prevent sogginess, ensure you squeeze out excess moisture from zucchini. Room temperature eggs help in blending for a smoother batter. Avoid overmixing and measure ingredients accurately for the best results.

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