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Gluten-Free Zucchini Muffins: 250-Calorie Delight

Gluten-free zucchini muffins
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Enjoy these delicious gluten-free zucchini muffins, perfect for a healthy breakfast or snack. They are made with alternative flours for a wholesome treat.

Ingredients

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  • 2 cups almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional nuts.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is squeezed very dry to prevent soggy muffins.
  • You can substitute rice flour for tapioca starch if preferred.
  • Add a few chocolate chips for a sweeter treat.

Nutrition

Find it online: https://afripaket.com/gluten-free-zucchini-muffins-2/