Zucchini Muffins
Course: Dessert, SnacksCuisine: AmericanDifficulty: EasyServings
16
servingsPrep time
5
minutesCooking time
20
minutesCalories
184
kcalThese 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.
Ingredients
1 cup grated, drained zucchini
1 cup almond flour
3/4 cup almond butter
3 eggs
1 tbs honey
1 tspn pure vanilla extract
1 tspn baking powder
1 tspn cinnamon
Directions
- Preheat the oven to 350°F.
- In a large bowl, combine the zucchini, almond flour, almond butter, eggs, honey, vanilla, baking powder, and cinnamon. Mix well.
- Line a cupcake pan with paper liners. Divide the batter evenly among the paper liners.
- Place the pan in the preheated oven. Bake for 18 to 20 minutes, or until golden brown.
- Cool the muffins for 5 minutes before serving.
Nutrition Facts
16 servings per container
Serving Size1 servings
- Amount Per ServingCalories184
- % Daily Value *
- Total Fat
14.9g
23%
- Sodium 6mg 1%
- Total Carbohydrate
6.7g
3%
- Dietary Fiber 1.8g 8%
- Protein 4.8g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
