Zucchini Muffins {almond flour}
These freeze well, or store them in the refrigerator for a week or so.Note that the nutrition info is calculated without the candied walnuts. You can find the nutrition info for the walnuts in the recipe below.
Servings: 8 muffins
Calories: 305kcal
Ingredients
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinmmanon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup olive oil
- ½ cup honey or maple syrup
- 2 large eggs
- 1 ½ cups grated zucchini with green, not packed
- 1 cup candied walnuts broken into pieces (recipe below); optional
Instructions
- Preheat your oven to 350°F/190°C.
- Line a muffin pan with parchment muffin liners.
- Add the almond flour, salt, baking soda, and spices to a bowl and whisk to blend well.
- Add the olive oil, honey, eggs, and zucchini to the dry ingredients and blend with a spatula.
- Divide the batter among the muffin liners in the baking pan and then top each muffin with a handful of the candied walnuts. Keep them bunched up in the center because the muffin rises and spreads out carrying the walnuts with it.
- Bake for about 35 minutes, or until a toothpick inserted in the center of the bread comes out clean and the tops are golden brown.
- Cool and store in the refrigerator for a week or so, or freeze for a few months.
Nutrition
Calories: 305kcal | Carbohydrates: 24g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 234mg | Potassium: 90mg | Fiber: 3g | Sugar: 19g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg
