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Gluten Free Zucchini Muffins

Delicious and moist gluten-free muffins made with shredded zucchini, almond flour, and oats, perfect for sneaking in some veggies while indulging in a healthy treat.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 10 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup shredded zucchini about 1 medium zucchini
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1 large egg
  • 1/3 cup maple syrup
  • 1/3 cup creamy almond butter
  • 1 teaspoon vanilla extract
Add-Ins
  • 1/3 cup rolled oats

Method
 

Preparation
  1. Preheat your oven to 400 degrees F and spray 10 cavities of a 12-cup muffin pan with cooking spray. Set aside.
  2. In a mixing bowl, combine almond flour, baking powder, cinnamon, and salt. Lightly whisk to combine.
  3. In a separate bowl, mix together egg, maple syrup, almond butter, and vanilla extract.
Mixing
  1. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter.
  2. Fold in the shredded zucchini and oats. If you’re feeling fancy, this is the time to add any nuts or chocolate chips.
Baking
  1. Divide the batter evenly between the 10 muffin cavities, filling each about 3/4 full.
  2. Bake in the middle rack for 16-18 minutes, until the tops are golden brown.
  3. Remove from the oven, let cool for a few minutes, and enjoy with a soft pat of butter or almond butter!

Notes

Grate zucchini well and squeeze out excess moisture. Muffins last in the fridge for 5-7 days or can be frozen for up to 3 months. Reheat in the microwave for 20-30 seconds for freshness.