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Gluten Free Zucchini Muffins

These gluten-free zucchini muffins are moist, delicious, and perfect for a healthy breakfast or snack. Made with almond flour and maple syrup, they're a guilt-free treat!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 10 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup shredded zucchini about 1 medium zucchini
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 1 large egg
  • 0.33 cup maple syrup
  • 0.33 cup creamy almond butter
  • 1 teaspoon vanilla extract
  • 0.33 cup rolled oats

Method
 

  1. Preheat oven to 400 degrees F. Spray muffin pan.
  2. Whisk together almond flour, baking powder, cinnamon, and salt.
  3. Combine egg, maple syrup, almond butter, and vanilla extract in separate bowl.
  4. Add dry ingredients to wet ingredients and mix. Fold in zucchini and oats.
  5. Divide batter into muffin cavities and bake for 16-18 minutes.
  6. Cool and enjoy.

Notes

Add nuts or chocolate chips for extra flavor.