These moist and flavorful gluten-free zucchini muffins are perfect for a healthy breakfast or snack, combining fresh zucchini with almond flour and warming spices.
Ingredients
Dry ingredients
1cupblanched almond flour
1teaspoonbaking powder
1/2teaspoonsalt
1/2teaspoonground cinnamon
Wet ingredients
1largeegg
1/3cupmaple syrup
1/3cupcreamy almond butter
1teaspoonvanilla extract
Add-ins
1/3cuprolled oats
1cupshredded zucchini(about 1 medium zucchini)
Instructions
Preheat oven to 400°F (200°C) and spray muffin pan.
Mix dry ingredients in a bowl; whisk to combine.
Combine wet ingredients in another bowl.
Mix wet and dry, fold in zucchini and oats.
Divide batter into muffin cups and bake for 16-18 minutes.