I have so much zucchini growing right now I had to figure out how to use them up fast! I decided to try out some low-sugar, gluten- free muffin recipes and I found this one from the Run Fast Eat Slow cookbook. I modified a couple things and now it’s a family favorite. I love that the muffins have 2 cups of zucchini in them! And loaded with healthy fats and protein to keep you satisfied.
- 2 cups almond meal (I buy from Trader Joes)
- 1 cup gluten free rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs, beaten
- 2 cups grated zucchini (about 2 zucchini)
- 2 tablespoons grassfed unsalted butter, melted
- 1/4 cup avocado oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- paper muffin cups
Preheat the oven to 350°F. Line muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, walnuts and raisins, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the eggs, zucchini, butter, oil, maple syrup and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined. Fill muffin tins.
Bake 20 mins. Let cool completely and enjoy.
They taste delicious plain or topped with some almond butter.
18 muffins/per: 205 Calories, 14g Fat, 3g Fiber, 9g Sugar, 6g Protein