Zucchini Muffins

Almond Flour

Decadently delicious, yet healthy, Almond Flour Zucchini Muffins are gluten-free, grain-free, and dairy-free breakfast or snack everyone will rave about! For low carb muffins, use the easy adaptation included!"

– Mamagourmand


Grated Zucchini Blanched Almond Flour Cinnamon Baking Powder Baking Soda Eggs | Brown Sugar Coconut Oil  Vanilla Extract

Place grated zucchini in a clean dish towel and wring out any excess moisture, then set aside.

Let's Make It!

In a large bowl, mix together all of the dry ingredients. In a separate small bowl, combine all of the wet ingredients together.

Add the wet ingredients mixture and the zucchini to the large bowl with the dry ingredients and mix everything together.

Divide the batter into a prepped muffin tin. Then bake in the oven for 22 minutes at 350°F. Then serve and enjoy!

Can Leftovers Be Frozen?

Yes! For optimal freshness and longer storage, I freeze to pull out as needed. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months.

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