Zucchini Muffins (GF)

Ingredients

• 1 cup shredded zucchini – about 1 medium zucchini

• 1 cup blanched almond flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• 1 large egg

• ⅓ cup maple syrup

• ⅓ cup creamy almond butter

• 1 teaspoon vanilla extract

• ⅓ cup rolled oats

Instructions

• Preheat the oven to 400 degrees F and spray 10 cavities of a 12-cup muffin pan with cooking spray. Set aside.

• Mix dry ingredients. Combine the almond flour, baking powder, cinnamon, and salt in a mixing bowl and lightly whisk to combine.

• Mix wet ingredients. In a separate mixing bowl, combine the egg, maple syrup, almond butter, and vanilla extract.

• Combine. Add the dry ingredients to the wet ingredients and mix to combine into a smooth batter. Fold in the shredded zucchini and oats. This is also where you would fold in the nuts and chocolate chips if using.

• Fill and bake. Evenly divide the batter between 10 muffin cavities until about ¾ full and bake in the middle rack of the oven at 400 degrees F for 16-18 minutes, until the tops and edges are nice and golden brown.

• Remove, let cool for a few minutes and enjoy with a soft pat of butter or almond butter.

recipe and photo credit: https://pinchmegood.com/healthy-zucchini-muffins-gluten-free/