25 min 16
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 (see our Buttered Coffee Recipe). Refrigerate in an airtight container to preserve the quality.
1 cup grated, drained zucchini
1 cup almond flour
¾ cup almond butter
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 1 muffin)