Looking for a delicious and healthy snack to enjoy this summer? These almond flour zucchini muffins are a proper treat – a gluten-free and keto-friendly option that’s perfect for meal prep. Whether you’re a fan of baking with almond flour or on a keto diet, these muffins are a must-try. Whip up a batch in no time and enjoy them that day, or store them for an easy brekkie or snack the whole family will enjoy!
Ingredients Needed for Almond Flour Zucchini Muffins
Makes 9 – 12 muffins
3 large eggs
1/2 cup keto maple syrup
1/4 cup yogurt
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3 cups almond flour
1 1/2 cups grated zucchini (do not squeeze out the water)
1/2 cup chopped walnuts
Step-by-Step Recipe Instructions
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners and coat with cooking spray if they are not nonstick silicone. Set aside.
Step 2: Grate the zucchini and set aside.
Step 3: In a large bowl, combine eggs, keto syrup, yogurt, vanilla, baking powder and soda, cinnamon, and salt. Whisk until smooth.
Step 4: Mix in almond flour, zucchini, and nuts until just combined.
Step 5: Fill each muffin cup with the batter.
Step 6: Bake for 20 minutes or until the tops are nice and brown.
Step 7: Allow the muffins to cool for 15 minutes before serving.
Tips for Perfect Keto Zucchini Muffins
- Avoid substituting almond meal for flour or syrup for dry sweeteners, as this can lead to denser muffins with reduced rise. The use of dry sweeteners might also impact the batter’s consistency.
- Don’t squeeze the liquid out of your grated zucchini. The liquid helps to make the muffins deliciously moist.
- This recipe makes 9 – 12 muffins, depending on the size of your muffin tins. Mine are quite large, and I like to fill them pretty high to get that muffin top, so mine made 9.
Variations and Flavor Enhancements
- If you don’t like walnuts, you can omit them from the recipe or use another kind of nut!
- Raisins or chocolate chips are kind of nice in this, too, so feel free to add half a cup if you are okay with the recipe no longer being keto.
- Get creative with spices! I just used cinnamon, but nutmeg or allspice would be great.
Serving Suggestions and Storage Tips
Keep muffins at room temperature for 2-3 days, or store them in the refrigerator for up to 5 days. To freeze, wrap each muffin in parchment paper and place in a large freezer bag. Muffins can be stored in the freezer for as long as three months.
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FAQs
Yes, these muffins are perfect for a keto lifestyle. Almond flour is low in carbs and high in healthy fats, making it an ideal flour substitute for keto baking. Zucchini adds moisture and texture without adding significant carbs, and the keto syrup adds the sweetness without the sugar.
Absolutely! You can customize your muffins by adding ingredients like nuts, seeds, or sugar-free chocolate chips. Ensure that any additions fit your dietary requirements if you’re following a keto or gluten-free diet.
To prevent your muffins from becoming too moist, follow the liquid ingredient measurements to a T and don’t underbake. They are supposed to be moist muffins; if you want them drier, squeeze the excess liquid out of your zucchini.
Almond Flour Zucchini Muffins (Keto, GF)
Ingredients
Makes 9 – 12 muffins
3 large eggs
1/2 cup keto maple syrup
1/4 cup yogurt
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3 cups almond flour
1 1/2 cups grated zucchini (do not squeeze out the water)
1/2 cup chopped walnuts
Instructions
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners and coat with cooking spray if they are not nonstick silicone. Set aside.
Step 2: Grate the zucchini and set aside.
Step 3: In a large bowl, combine eggs, keto syrup, yogurt, vanilla, baking powder and soda, cinnamon, and salt. Whisk until smooth.
Step 4: Mix in almond flour, zucchini, and nuts until just combined.
Step 5: Fill each muffin cup with the batter.
Step 6: Bake for 20 minutes or until the tops are nice and brown.
Step 7: Allow the muffins to cool for 15 minutes before serving.
