Healthy Baby Zucchini Muffins
Ingredients
-
2
cups
super fine blanched almond flour
-
¼
cup
ground flaxseed
-
1
tsp
baking soda
-
1 ½
tsp
cinnamon
-
¼
tsp
nutmeg
-
½
cup
mashed overripe banana
-
2
large
eggs
-
1
tsp
vanilla extract
-
1
cup
shredded zucchini
-
optional
handful blueberries or chocolate chips
Instructions
- Preheat the oven to 350°F and grease a muffin tin.
- Whisk together almond flour, flax, baking soda, cinnamon, and nutmeg in a mixing bowl.
- Add mashed banana, eggs, and vanilla, then combine using a rubber spatula.
- Fold in shredded zucchini and any optional add-ins; the batter will be thick.
- Spoon the batter into the greased muffin tin, filling each cup about ⅔ full.
- Bake for 20 minutes, then cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
10g
Total carbohydrates
15g
Total protein
5g
Sodium
10mg
Cholesterol
50mg
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