Zucchini Muffins
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Zucchini Muffins

Submitted by: Isabel De Los Rios

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 3

These gluten-free muffins are tasty and make a great breakfast treat!


    1 c. zucchini

    3/4 c. almond flour

    1/3 c. honey, raw

    1/4 tsp. baking powder

    1/4 tsp. baking soda

    1/4 tsp. sea salt

    1/2 tsp. cinnamon

    1 egg

    1/4 c. Greek yogurt

    1/4 c. dried cranberries


Preheat oven to 350ºF. Line 6 cups of a muffin pan with paper liners.

Combine almond flour, baking powder, baking soda, sea salt, and cinnamon in a bowl. Stir in honey, egg, and yogurt. Add shredded zucchini and stir to combine. Fold in dried cranberries.

Fill muffin cups about 2/3 full. Bake for 20-25 minutes, until muffins are firm and lightly browned on top.

Makes 6 muffins. Serving is 2 muffins.