Paleo Zucchini Muffins (Gluten/Grain/Dairy-free)
These healthy Zucchini Muffins are made with almond flour. The muffins are soft, moist, light, and you can't taste the zucchini.
Dairy-free, Gluten-free, Paleo
(livinghealthywithchocolate.com)
Ingredients
- ½ cup (50g) zucchini finely shredded
- 1 egg room temperature
- 1 ½ tablespoons orange juice fresh*
- 2 tablespoons (24g) coconut oil melted
- 3 tablespoons (66g) raw honey
- ¼ teaspoon vanilla extract
- 1 cup (114g) blanched almond flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon fine Himalayan salt
Instructions
- Preheat the oven to 350°F and line a muffin tin with baking cups.
- Whisk together the zucchini, egg, orange juice, coconut oil, raw honey, and vanilla extract using a rubber spatula.
- In a separate bowl, mix together the almond flour, cinnamon, baking soda and salt.
- Gently mix the wet and dry ingredients together using a spatula just until combined. Do not over mix.
- Fill prepared muffin cups with the batter ⅔ full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Store in an airtight container in the fridge.
Notes
* ½ tablespoon is the same as 1 ½ teaspoons.
Nutrition
Calories: 229kcal | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Sugar: 13g | Fiber: 1g | Carbohydrates: 16g | Net Carbs: 15g
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/zucchini-muffins-glutengraindairy-free/
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