Zucchini Muffins

Made with fresh zucchini, almond flour, and coconut sugar, these muffins are the perfect combination of sweet and savory. Not only are they gluten-free, but they’re also paleo-friendly and packed with healthy ingredients that will keep you feeling satisfied all day long. 

    Yield: 12 muffins

    Dry Ingredients:
  • 1.5 cups Pamela’s Pancake & Baking Mix
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon

  • Wet Ingredients:
  • 2 eggs
  • ½ Cup Butter, melted
  • ½ Cup Coconut Sugar
  • 1 Tbsp of Vanilla
  • 2 Cups of grated zucchini (used 1 large zucchini)

    Preheat oven to 350 degrees and grease or line a muffin tin with paper liners.

    Sift flour, salt, baking powder, baking soda, coconut sugar, and cinnamon together in a bowl.

    Beat eggs, butter, and vanilla together in a large bowl.

    Add sifted ingredients to the creamed mixture, and mix well.

    Stir in zucchini until well combined. Fill muffin tins ¾ full.

    Bake for 20 to 22 minutes, or until the tester inserted in the center comes out clean. Cool in pan on rack for another 10 minutes. Enjoy!

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