Almond Flour Gluten-Free Zucchini Muffins
These Almond Flour Gluten-Free Zucchini Muffins are moist, flavorful, and a sneaky way to add veggies to your diet!
Ingredients
For the Muffins:
- 1 cup coconut flour adds a unique texture and flavor
- 1 cup almond flour provides healthy fats and a nutty taste
- 1 teaspoon baking soda helps the muffins rise
- 1 teaspoon pumpkin pie spice adds warmth and depth to the flavor
- 3 eggs acts as a binder and adds moisture
- 6 oz Greek yogurt contributes to the muffins' moist texture
- ¾ cup sugar or coconut sugar sweetens the muffins naturally
- 1 cup shredded zucchini the star ingredient, providing moisture and nutrition
Instructions
Baking Instructions:
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Line a muffin tin with paper liners or lightly grease it with coconut oil.
- Step 3: In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and pumpkin pie spice until well combined.
- Step 4: In another bowl, beat the eggs and then add the Greek yogurt and sugar. Mix until smooth.
- Step 5: Stir the shredded zucchini into the wet mixture, ensuring even distribution.
- Step 6: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined.
- Step 7: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Step 8: Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Step 9: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Grater
- Muffin tin
- Whisk
- Spatula
- Oven
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in a zip-top bag for up to 3 months.
- Feel free to customize by adding chocolate chips or nuts!