Almond Flour Zucchini Muffins
These gluten-free Almond Flour Zucchini Muffins are the perfect healthy snack. Deliciously moist and studded with melty chocolate chips!
Servings: 12
Calories: 222kcal
Ingredients
- 1 medium zucchini (184 grams)
- 2 cups almond flour (175 grams)
- ½ cup gluten-free flour (75 grams)
- ⅔ cup light brown sugar (138 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- Line a muffin tin with muffin/cupcake liners.
- Grate zucchini—you should have about 1 ¼ packed cups of shredded zucchini. Use your hands or a clean kitchen towel to squeeze out as much liquid as you can from the zucchini. Set aside.
- In a large bowl, combine the almond flour, gluten-free flour, brown sugar, baking soda, baking powder, cinnamon, and salt, and stir.
- Whisk together eggs and vanilla extract in a separate bowl, then stir into bowl with almond flour mixture. Don’t overbeat—stir just until combined.
- Stir in shredded zucchini, then chocolate chips.
- Pour the batter into the muffin cups, filling them ⅔ of the way up.
- Bake for 20 minutes, until tops are golden brown, and a toothpick comes out almost clean.
- Remove muffin tin from oven and place on cooling rack.
Notes
Storage Tips:
Almond flour muffins will stay moist for several days, though the tops of the muffins become a little sticky. Cool completely, then keep in an airtight container for 3-4 days. To reduce the sticky top problem, try lining the container with paper towels and adding a layer of paper towels on top of the muffins as well. You can also freeze these muffins for up to 3 months. Expert Tips:
These gluten-free zucchini muffins with almond flour will rise pretty well in the oven, so make sure to not overfill the muffin cups. If you fill them too much, the muffin tops will rise over the edge of the holes and then fall, causing the muffins to stick to the outside of the tin. Don’t overbeat your batter—stir just enough to combine all ingredients well. Use an ice cream scoop to fill the muffin cups quickly—almost a full scoop is the perfect amount.
Almond flour muffins will stay moist for several days, though the tops of the muffins become a little sticky. Cool completely, then keep in an airtight container for 3-4 days. To reduce the sticky top problem, try lining the container with paper towels and adding a layer of paper towels on top of the muffins as well. You can also freeze these muffins for up to 3 months. Expert Tips:
These gluten-free zucchini muffins with almond flour will rise pretty well in the oven, so make sure to not overfill the muffin cups. If you fill them too much, the muffin tops will rise over the edge of the holes and then fall, causing the muffins to stick to the outside of the tin. Don’t overbeat your batter—stir just enough to combine all ingredients well. Use an ice cream scoop to fill the muffin cups quickly—almost a full scoop is the perfect amount.
Nutrition
Calories: 222kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 174mg | Fiber: 3g | Sugar: 15g
