These spiced zucchini muffins were made at the perfect time because, Oh BOY – I have a glut of zucchini right now. My husband and I both bought a bunch of them, and not wanting them to go bad, I whipped up these healthy muffins, which are light, sweet and seriously guys… your must-eat Fall muffin.
Just realized that these would not only be the perfect breakfast muffin for kids, but also a great alternative to cornbread when you serve a veggie chili.
This recipe makes six large zucchini muffins – obviously double the recipe if you have more mouths to feed, or want to freeze a batch.
Ingredients
- 1/2 cup all-purpose flour
- 1 cup almond flour (aka almond meal)
- 1 tsp baking powder
- pinch of sea salt
- 1 tsp Pumpkin Pie Spice
- 2 large eggs (room temp)
- 1/2 cup coconut oil, melted
- 1/2 cup Xylitol (you can use date sugar, but if you are diabetic, go with the Xylitol
- 2 medium zucchini, grated on a the course side of a box grater (make sure the zucchini is organic to avoid it being GMO – the digits on the PLU sticker should begin with the number 9)
Instructions
- Pre-heat oven to 350 F
- Place all the dry ingredients in a large bowl and cut through with a fork or pastry cutter to remove any lumps and to mix well.
- In a smaller bowl, add the eggs, Xylitol, and oil. Use an electric whisk to cream the batter.
- Add the wet ingredients to the dry, and combine well.
- Mix in the zucchini.
- Scoop the batter into muffin cups and bake for 25- 30 minutes until either the tops are beginning to brown, and a toothpick comes out clean.
- Enjoy your spiced zucchini muffins!
Share your favorite muffin recipe in the comments below.
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