Zucchini Muffins

Zucchini Muffins

5 from 2 votes
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

184

kcal

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.

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.

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