5-Star Almond Flour Zucchini Muffins Recipe

Decadently delicious almond flour zucchini muffins are gluten-free, grain-free, and dairy-free breakfast or snack everyone will rave about! There's an easy trick for achieving a perfectly light, fluffy texture and I'll show you how.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Line a muffin tin with paper cups and set aside.

Step 2

Place loosely packed and measured grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.

Step 3

In a large bowl whisk together almond flour, optional cornstarch, cinnamon, baking powder, baking soda, and salt.

Step 4

In a small bowl whisk together eggs, egg yolk, brown sugar, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini.

Step 5

Divide into the prepared muffin tins, filling ¾ full. Sprinkle tops with optional turbinado sugar.

Step 6

Bake on the middle rack for 20-22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

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