Zucchini Muffins
These easy, moist zucchin and oat muffins are perfect for breakfast on the go or an afternoon snack!
Ingredients
- 1 cup almond flour super fine
- 1 cup oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp chia seeds
- pinch of salt
- 1 egg
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- ¼ cup honey
- 1½ cups grated zucchini squeezed & drained
- ½ cup walnuts chopped
- ¼ cup mini dark chocolate chips optional
Instructions
- In a large bowl combine all dry ingredients; Flour, oats, baking powder, baking soda, cinnamon, chia seeds and salt.
- In another bowl add the wet ingredients; Egg, almond milk, vanilla, honey and whisk together. Next, fold in the shredded zucchini into the wet mixture.
- Add the wet ingredients into the dry ingredients and combine. Fold in walnuts and chocolate chips if using.
- Divide the batter evenly into a greased 12 tin muffin pan (¾ of the way full) and bake for 20 minutes in a 350-degree oven.
Notes
To check for doneness use a toothpick and stick it into the middle of a muffin. If it comes out clean (no wet batter) then the muffins are done.
If you want to make this recipe gluten-free, use gluten-free oats.
Nutrition
Calories: 168kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 14mgSodium: 118mgPotassium: 123mgFiber: 3gSugar: 8gVitamin A: 51IUVitamin C: 3mgCalcium: 87mgIron: 1mg
Tried this recipe?Let us know how it was!