Description
Soft and naturally sweet paleo zucchini muffins made with almond flour, honey, and warm cinnamon. These gluten-, grain-, and dairy-free muffins are moist, lightly citrusy, and perfect for a wholesome snack or breakfast.
Ingredients
- 1/2 cup (50g) zucchini (finely shredded)
- 1 egg (room temperature)
- 1 1/2 tablespoons orange juice (fresh)
- 2 tablespoons (24g) coconut oil (melted)
- 3 tablespoons (66g) raw honey
- 1/4 teaspoon vanilla extract
- 1 cup (114g) blanched almond flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine Himalayan salt
Instructions
- Preheat the oven to 350°F and line a muffin tin with baking cups.
- In a bowl, whisk together the shredded zucchini, egg, orange juice, melted coconut oil, raw honey, and vanilla extract using a rubber spatula.
- In a separate bowl, mix the almond flour, ground cinnamon, baking soda, and Himalayan salt.
- Gently combine the wet and dry ingredients with a spatula just until incorporated. Do not overmix.
- Fill the prepared muffin cups about 2/3 full with batter.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving. Store leftovers in an airtight container in the refrigerator.
Notes
- Squeeze excess moisture from the zucchini if it is very watery.
- Fresh orange juice provides the best flavor, but bottled juice can be used if needed.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- Muffins can be frozen for longer storage; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
