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Healthy Zucchini Muffins Baked 2
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Powerhouse Zucchini Muffins

My Healthy Zucchini Muffins are made with Almond Flour, Rolled Oats, Fresh Zucchini and Carrots, and sweetened with Golden Raisins, Maple Syrup and Chocolate Chips. They are so yummy you won't believe they are the powerhouses they are!
Prep Time10 minutes
Cook Time30 minutes
Rest Time10 minutes
Total Time50 minutes
Course: Breads and Baked Goods
Cuisine: American
Keyword: Healthy Breakfast, Healthy Muffins, Healthy Snack, Protein Muffins, Vegetable Muffins, Zucchini Muffins
Servings: 12

Equipment

  • 1 mixing bowl large
  • Muffin Tins yields 1 dozen muffins

Ingredients

  • 3 Cups Almond Flour
  • 1 Cup Old Fashioned Oats
  • 2 tsp Ground Cinnamon
  • ½ Cup Grated Carrots
  • 1 Cup Grated Zucchini
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • ½ Cup Chopped Pecans unsalted, dry toasted
  • ½ Cup Golden Raisins
  • ½ Cup Chocolate Chips
  • ¼ Cup Maple Syrup
  • 4 tbsp Butter melted
  • 4 oz Applesauce unsweetened

Instructions

  • Position a rack in the center of the oven and preheat the oven to 350℉.
  • Grease a muffin tin or tins with Olive Oil Spray or Cooking Spray.
  • In a large bowl combine the ingredients. Be sure to whisk the eggs before adding to the batter.
  • Spoon the batter into the muffin cups, filling each to the brim.
  • Bake for 25-35 minutes or until the muffins are nicely browned on top and a toothpick inserted into the center of a muffin comes out clean. Please note that baking times could vary. 30 minutes was adequate baking time for me.
  • Allow muffins to cool on a cooling rack in the muffin tin for 10 minutes. Almond Flour baked goods can be delicate when they are warm, and this will allow the muffins to set before trying to remove from the pan. Enjoy!