Savory Zucchini & Herb Almond Flour Muffins

These gluten-free, dairy-free muffins are packed with grated zucchini, fresh herbs, and a touch of garlic. They make a satisfying, low-sugar breakfast alternative for Christy or a snack for either of you.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C). Line a muffin tin with parchment or silicone liners.

Step 2

In a large bowl, mix almond flour, baking soda, salt, and pepper.

Step 3

In another bowl, whisk together eggs, olive oil, and apple cider vinegar.

Step 4

Stir the wet ingredients into the dry mixture until well combined.

Step 5

Fold in grated zucchini, garlic, parsley, and chives. Add nutritional yeast if using.

Step 6

Divide batter evenly into muffin cups (about 8–10 muffins).

Step 7

Bake for 22–25 minutes, until the tops are golden and a toothpick comes out clean.

Step 8

Let cool in the pan for 5 minutes, then transfer to a wire rack.

Step 9

Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.