Description
Soft, warmly spiced almond flour zucchini muffins with a light, tender crumb. These gluten-free, grain-free, and dairy-free muffins make an easy breakfast or snack in only 30 minutes.
Ingredients
Scale
- 1 1/2 cups grated zucchini, loosely packed and measured, with excess water squeezed out
- 2 1/4 cups blanched almond flour
- 1/4 cup cornstarch or tapioca starch
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 large egg yolk
- 1/2 cup packed brown sugar
- 2 tablespoons vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- Turbinado sugar for topping, optional
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with 11 paper liners.
- Place the measured grated zucchini in a clean kitchen towel. Twist and squeeze firmly until very little liquid remains.
- Whisk the almond flour, cornstarch or tapioca starch, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Whisk the eggs, egg yolk, brown sugar, oil, and vanilla in a separate small bowl until smooth.
- Pour the wet mixture into the dry mixture. Stir gently until only a few dry streaks remain.
- Fold in the squeezed zucchini until evenly distributed.
- Divide the batter among the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the tops with turbinado sugar, if using.
- Bake on the middle rack for 20 to 22 minutes, until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack.
Notes
- Squeeze the zucchini thoroughly to prevent a wet or gummy crumb.
- Cornstarch or tapioca starch creates a lighter, more stable texture, but you may omit it.
- You may replace the brown sugar with an equal amount of maple syrup or honey. The muffins will become softer and may need a few extra minutes in the oven.
- For an oil-free version, replace the oil with 2 tablespoons unsweetened applesauce, mashed banana, or additional well-squeezed grated zucchini.
- Store cooled muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- Freeze the muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 212
- Sugar: 11
- Sodium: 119
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 3
- Protein: 6
- Cholesterol: 47