Healthy Lemon Zucchini Muffins | Paleo, Gluten Free
It's time to use up all of those delicious summer squash growing in your garden by whipping up a batch of these Healthy Zucchini Muffins! Not only are these zucchini muffins bursting with fresh lemon flavor, but they are also gluten-free, grain-free, Paleo, refined sugar-free, and can easily be made vegan!
Servings: 12 muffins
Ingredients
- 2 cups zucchini finely grated
- 2 eggs
- 1 tsp vanilla
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup almond butter smooth
- 1/3 cup coconut oil melted
- ½ cup tapioca starch
- 1 ½ cup almond flour bleached
- 1 tsp. baking soda
- ½ tsp. salt
- 2 Tbsp. lemon juice
- 2 Tbsp. lemon zest
- ¼ cup sliced almonds optional
Instructions
- Preheat oven to 350 degrees.
- Using a food processor, finely grate the zucchini. Measure out 2 cups. Squeeze all of the excess water out of the zucchini. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
- In a large bowl combine eggs, vanilla, sugar, syrup, almond butter, and oil. Whisk until combined.
- In a separate medium-sized bowl combine starch, almond flour, baking soda and salt. Whisk to combine.
- Add dry ingredients to wet ingredients and stir until just combined. Next, add shredded zucchini, lemon juice and lemon zest. Mix until just combined, being careful not to over mix.
- Line a regular-sized muffin tray with cupcake liners. Spray liners with non-stick cooking spray and fill to 3/4 full. Top each with 1 teaspoon sliced almonds.
- Bake for 23-25 minutes, or until a toothpick when inserted in comes out clean.
- Let cool for 10 minutes before serving and enjoy!
Nutrition
Calories: 225kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 211mg | Potassium: 122mg | Fiber: 2g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 7.8mg | Calcium: 65mg | Iron: 1mg