Zucchini Muffins

Makes 12 muffins


2 cups Almond Flour

1/2 cup flax meal

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 tablespoon ground ginger

1/2 cup coconut oil, melted

3/4 cup honey

3/4 cup almond milk

1 tablespoon pure vanilla extract

2 cups shredded zucchini


Preheat the oven t0 325 degrees.  Line a 12-cup muffin tin with paper liners.  

In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.

Add the oil, honey, almond milk, and vanilla to the dry ingredients and stir until the batter is just combined.  Do not over mix.

Using a plastic spatula, gently fold in the zucchini just until it is evenly distributed throughout the mixture.

Scoop 1/3 of the batter into each prepared cup.  Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes, or until a toothpick inserted in the center comes out clean.

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