Gluten-Free Almond Zucchini Muffins
These almond zucchini muffins blend the nutty taste of almonds with the fresh, sweet flavor of zucchini.
Servings 12 muffins
Calories 152kcal
Equipment
- Muffin tin
- Silicone muffin mold
Ingredients
- 2.5 bananas
- 1 medium zucchini shredded
- 1 cup all purpose flour gluten-free, could nine
- ½ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 egg
- ⅓ cup pure maple syrup
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl combine all dry ingredients.
- In a medium bowl add the banana and vanilla. Mash to combine.
- Add remaining wet ingredients to the mashed banana and mix well.
- Combine the wet and dry ingredients together and mi in the zucchini.
- Spray a muffin tin (or silicone muffin cups) with non stick spray and portion batter into the cups. Top each muffin with almonds and cinnamon.
- Bake for 22 minutes turning one halfway through.
Video
Notes
When it comes to baking with zucchini, after grating it, let it sit in a strainer for a few minutes pressing down every so often. This helps the water come out and not get into the muffins.
All gluten-free flour blends have a different makeup. This almond zucchini muffin recipe was made with Cloud 9 Flour Other flour blends may alter the texture slightly.
The muffins are not overly fluffy but instead, they have a chewy, dense texture.
Top the gluten-free muffins with chopped almonds for texture and sprinkled cinnamon if you like.
Know that if you're making the muffins for toddlers, it's best to omit the chopped almonds.
Nutrition
Calories: 152kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 54mg | Potassium: 203mg | Fiber: 2g | Sugar: 9g | Vitamin A: 69IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg