Grain-Free Zucchini Muffins

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 12 muffins
What is One Serving: 1 muffin
Calories & Macros per Serving: Calories: 133 Fat: 8g Carbs: 15g Protein: 4g

(Note: This recipe contains more than 5 ingredients. Totally worth it!)

Ingredients:

Wet Ingredients:

• 1 ripe banana, mashed

• 1 cup shredded zucchini

• 1/3 cup honey

• 2 tsp melted coconut oil

• 4 eggs

• 1 tsp vanilla extract

• 1/2 tsp apple cider vinegar

Dry Ingredients:

• 1/2 cup almond flour

• 1/2 cup coconut flour

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp nutmeg (optional)

• 1 tsp salt

Optional Toppings:

• Sliced almonds

• Raisins

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.

2. Prepare Zucchini: Shred zucchini and dry thoroughly with a paper towel to remove excess moisture.

3. Combine Dry Ingredients: Whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.

4. Combine Wet Ingredients: In another bowl, mix mashed banana, dried zucchini, honey, coconut oil, eggs, vanilla, and apple cider vinegar until combined.

5. Mix Together: Gradually mix the wet ingredients into the dry until just combined.

6. Fill Muffins: Fill muffin cups 3/4 full. Sprinkle optional toppings if desired.

7. Bake: Bake 20-25 minutes until a toothpick inserted comes out clean.

8. Cool: Cool muffins in tin for 5 minutes, then transfer to a wire rack.

Tips:

• Adjust Sweetness: Use honey for sweeter muffins or substitute maple syrup for less sweetness.

• Extra Crunch: Add 1/4 cup nuts or seeds for more texture.

• Enhanced Flavor: Increase cinnamon, nutmeg, or vanilla for richer flavor.

Storage:

• Refrigerate muffins for up to 5 days or freeze up to 2 months.

• Best Freezing Method:

  • Without Toppings:

    • Let muffins cool completely.

    • Wrap each muffin individually in plastic wrap or place in an airtight container.

    • Store in the freezer for up to 2 months.

    • To thaw: Leave at room temperature for 30-60 minutes or microwave for 15-20 seconds.

  • With Toppings (like almonds or raisins):

    • Follow the same freezing method, but note that nuts and raisins may slightly soften when thawed.

  • With Frosting (if added separately):

    • Freeze muffins unfrosted for longer storage.

    • If already frosted, place muffins on a baking sheet and freeze uncovered for 1-2 hours before transferring to an airtight container.

    • Thaw in the fridge overnight before eating.