Easy Trick! Fluffiest ALMOND FLOUR ZUCCHINI MUFFINS 𑗅 Gluten Free Recipe

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener, while agave syrup is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits, while cocoa powder is a budget-friendly option.

chopped walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide healthy fats, while sunflower seeds are often less costly.

Grate zucchini using a box grater with the widest shredder until you have 1.5 cups.

Place the grated zucchini in a lint-free towel and squeeze gently to remove excess moisture, then set aside.

In a bowl, combine 2.25 cups of blanched almond flour, 0.25 cups of cornstarch, 1.5 teaspoons of cinnamon, 1.5 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.25 teaspoons of salt. Mix well.

In another bowl, whisk together 2 whole eggs and 1 egg yolk, then add 2 tablespoons of vegetable oil, 0.5 cups of brown sugar, and 2 teaspoons of vanilla extract. Mix until well combined.

Combine the wet ingredients with the dry ingredients and mix until just combined.

Fold in the grated zucchini until fully incorporated.

Using a large cookie scoop, fill the muffin cups about 3/4 full with the batter.

Sprinkle coarse sugar on top of each muffin before baking.

Bake in the preheated oven for 20-22 minutes, or until the tops are set and bounce back when touched.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens