Fluffy Almond Flour Zucchini Muffins Gluten Free Low Sugar Recipe
These Fluffy Almond Flour Zucchini Muffins are a delicious gluten-free and low sugar treat perfect for breakfast or a healthy snack. Made with moist grated zucchini, almond flour, and subtly sweetened with maple syrup and applesauce, these muffins offer a tender crumb and plenty of flavor without refined sugars or gluten.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup (or other liquid sweetener of choice)
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, unsweetened applesauce, maple syrup, melted coconut oil or butter, and vanilla extract until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix to maintain a light texture.
- Add Zucchini: Gently fold the grated zucchini into the batter until evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full for optimal rise.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- You can substitute melted coconut oil with unsalted butter for a richer flavor.
- Use a fine or medium grater for the zucchini and gently squeeze out excess moisture to prevent sogginess.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, try substituting almond flour with a gluten-free oat flour blend, but note texture changes.
- Optional add-ins include chopped nuts, raisins, or dark chocolate chips for added texture and flavor.
Keywords: Almond Flour Muffins, Gluten Free Muffins, Zucchini Muffins, Low Sugar Muffins, Healthy Breakfast, Low Carb Snacks
