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Zucchini muffin

Best Toddler (and Parent!) Approved Gluten-Free Paleo Zucchini Muffins


  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 mins
  • Yield: 12 muffins 1x

Description

Paleo-friendly, gluten-free zucchini muffin.


Ingredients

Scale
  • 1 3/4 cups almond flour
  • 1/4 cup arrowroot starch
  • 2 tsp psyllium powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup raw cacao or Elixir (optional)
  • 3/4 cup grated zucchini
  • 1/4 cup avocado oil or melted coconut oil
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/3 cup blueberries and/or dairy-free chocolate chunks

Instructions

  1. Preheat oven to 350 degrees and line muffin tin with unbleached muffin liners.
  2. In a bowl, combine almond flour, arrowroot starch, psyllium, salt and baking soda and cacao/Elixir if using. Use a fork to ensure dry ingredients are well-combined. Set aside.
  3. Place zucchini in a sieve or nut milk bag and gently squeeze out about 75% of the moisture. Set aside.
  4. In another bowl, whisk together the oil, maple syrup, vanilla extract, and eggs. Ensure the mixture is well-combined.
  5. Pour liquid mixture along with zucchini and chocolate chunks and/or blueberries into the flour mix and with a spoon or spatula combine gently until evenly mixed.
  6. Transfer mixture by spoon into muffin tin and place in oven.
  7. Bake for 20–24 minutes, or until an inserted toothpick comes out clean.
  • Category: Snacks