25 min 16
Zucchini Muffins
These light, easy-to-make zucchini muffins are handy to have for a quick breakfast. They are excellent paired with Cinnamon Butter and a cup of Buttered Coffee. Refrigerate in an airtight container to preserve the quality.
Ingredients
1 cup grated, drained zucchini
1 cup almond flour
¾ cup almond butter
3 eggs
1 tablespoon honey
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
Directions Preparing:5 minCooking:20 min
Step 1Preheat the oven to 350°F.
Step 2In a large bowl, combine the zucchini, almond flour, almond butter, eggs, honey, vanilla, baking powder, and cinnamon. Mix well.
Step 3Line a cupcake pan with paper liners. Divide the batter evenly among the paper liners.
Step 4Place the pan in the preheated oven. Bake for 18 to 20 minutes, or until golden brown.
Step 5Cool the muffins for 5 minutes before serving.
Nutrition Facts (per serving of 3:1)
Calories
184Total Fat
14.9GProtein
4.8GTotal Carbohydrate
6.7GDietary Fiber
1.8G
2 Comments. Leave new
This sounds like it’ll be Delicious. I’m defentaily making in later. Thank You for sharing this recipe.
They are a little dry, so slathering some butter and with a cup of coffee would make them perfect.
I will try adding a little pumpkin pure or some oil next time, but they are very tasty. Thumbs up! Thank you for the recipe!