Healthy Zucchini Muffins

4.86 from 14 votes

Healthy zucchini muffins that are soft, moist, and filled with deliciously cozy flavors. But most importantly - loaded with sneaky veggies! Watch the video above to see how I make them.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Keyword: Healthy Zucchini Mufins, Zucchini Muffin Recipe, Zucchini Recipe

Servings: servings

Author: Lisa Bryan

Ingredients

Dry Ingredients

1 ½ cup almond flour
½ cup tapioca flour
¼ cup coconut flour
1 teaspoon baking soda
2 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt

Wet Ingredients

3 eggs
½ cup applesauce
¼ cup maple syrup
1 tablespoon apple cider vinegar
1 ½ cup grated zucchini

US Customary - Metric

Instructions

Preheat the oven to 350F and line a 12-serving muffin tin with muffin cups. Then add all of the dry ingredients to a mixing bowl and stir until combined.
In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. Squeeze the grated zucchini (really firmly) in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
Pour the wet ingredients into the dry and stir until the batter is well mixed. Evenly divide the batter between the muffin cups.
Bake the zucchini muffins for 28-32 minutes or until a toothpick comes out clean.

Notes

This is the nut milk bag I use to squeeze the zucchini and I love it. It's great for homemade almond milk as well.

Nutrition