Easy Almond Flour Zucchini Muffins (Gluten-free)
Make these easy and healthy almond flour zucchini muffins for an easy breakfast! Your family will love these gluten-free muffins that are full of wholesome ingredients and are so delicious!
Servings 16 muffins
Calories 243kcal
Ingredients
Dry Ingredients
- 1 teaspoon baking soda
- 4 scoops Orgain vanilla protein powder
- 0.5 teaspoon salt
- 3 cups blanched almond flour
- ¼ cup coconut flour
- ¼ cup Truvia Brown Sugar
- ¼ cup Truvia Baking Blend sugar
- 1 teaspoon cinnamon
Wet Ingredient
- 2 large eggs
- 1 cup zucchini shredded
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- ½ cup coconut oil
- 1 tablespoon almond milk only if needed.
Instructions
- Place all of the dry ingredients into a large bowl and mix.1 teaspoon baking soda, 4 scoops Orgain vanilla protein powder, 0.5 teaspoon salt, 3 cups blanched almond flour, ¼ cup coconut flour, ¼ cup Truvia Brown Sugar, ¼ cup Truvia Baking Blend sugar, 1 teaspoon cinnamon
- Add the wet ingredients in a separate bowl. Add the almond milk in one tablespoon at a time. The batter will be very thick.2 large eggs, 1 cup zucchini, 1 teaspoon vanilla extract, 1 cup Greek yogurt, 1 tablespoon almond milk
- Spray the muffin cups with coconut oil spray. Use a large ice cream scoop to scoop the batter into a muffin pan lined with muffin liners.
- Bake at 425 F for 5 minutes. Lower the heat to 350 F and bake for 15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Cool muffins on a cooling rack until cooled.
Notes
For the best results, follow the recipe card as written and do not make substitutions, especially do not substitute flours.
Refrigerate leftover muffins for up to 3-4 days in an airtight container.
Use blanched almond flour, not almond meal. Sift the almond flour through a fine mesh sieve if desired.
Nutrition
Serving: 1muffin | Calories: 243kcal | Carbohydrates: 15.9g | Protein: 10g | Fat: 19g
