You won’t even know these Grain Free Zucchini Muffins are healthy but they’re perfect for breakfast – moist, veggie-packed and nutty.
Just because zucchini muffins are packed with veggies doesn’t mean they have to taste boring. The combination of coconut sugar, butter, and vanilla make these delicious.
Grain Free Zucchini Muffins
Preheat the oven to 350 F. Line a muffin tin with liners.
Whip the coconut sugar and butter together. Add the eggs one at a time, mixing after each addition.
Mix the almond meal, coconut flour, baking powder, baking soda, and sea salt together in a separate bowl. Add gradually to the wet ingredients.
Grate the zucchini and wring it out in a towel to remove the moisture. Add to the batter and incorporate well.
Scoop the batter evenly into muffin cups filling about 7/8 of the way up. Bake for 18-22 minutes until the tops are a deep, golden brown.
Cool on a wire rack after removing them from the muffin tin. Enjoy!
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection.