Almond Flour Zucchini Muffins

Moist, chocolatey, and bursting with warm cinnamon flavor, these paleo zucchini muffins are as delectable as they are easy to make!

Ingredients

- Shredded Zucchini - Almond Flour - Ground Cinnamon - Eggs -Grapeseed or Coconut Oil -Sugar -Vanilla Extract

Prep the Zucchini

1

Use the large holes of a box grater to shred the zucchini. Yes, you get a daily dose of your vegetables with this delicious recipe!

Let's Do The Twist!

Place the shredded zucchini in a kitchen towel and collect the edges. Wring out as much excess water as possible over a large bowl.

2

Whisk Dry Ingredients

Whisk together the almond flour, baking soda, salt, and cinnamon in a large mixing bowl until no large chunks of almond flour remain.

3

Whisk Wet Ingredients

Whisk together the eggs, oil, coconut sugar, and vanilla extract. Mix until smooth and thoroughly blended.

4

Make The Batter

Pour the wet ingredients into the dry and gently mix. When the mixture is combined, fold in the zucchini and walnuts.

5

Scoop, Bake & Enjoy!

Scoop batter in a 12-muffin tin. Sprinkle each muffin with chocolate chips. Bake for 35 minutes. Let them cool & enjoy!

6

Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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Would you rather make it a loaf? If so, try baking the same batter in a loaf pan instead of muffin tins for a delicious quick bread you can enjoy all week long.