Almond Flour Gluten-Free Zucchini Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the almond flour, baking powder, salt, and cinnamon.
• STEP 3.In a separate bowl, beat the eggs, honey, and vanilla extract until well combined.
• STEP 4.Add the grated zucchini and melted coconut oil to the wet ingredients and mix well.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• STEP 6.Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• STEP 7.Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter.
• You can add chopped nuts or chocolate chips to the batter for extra flavor and texture.
• If you don't have almond flour, you can substitute it with another gluten-free flour of your choice.
• To make these muffins dairy-free, use melted coconut oil instead of butter.
• For a sweeter muffin, you can increase the amount of honey or add a sprinkle of cinnamon sugar on top before baking.

Storage and Serving

• These muffins can be stored in an airtight container at room temperature for up to 3 days.
• To reheat, place the muffins in a preheated oven at 350°F (175°C) for a few minutes until warm.
• Serve these muffins as a delicious breakfast or snack. They pair well with a cup of coffee or tea.
• You can also enjoy them with a dollop of yogurt or a spread of nut butter for added flavor.
• These muffins are a great way to sneak in some vegetables and make a nutritious treat for kids.