Gluten Free Zucchini Muffins with Almond Slices
Posted by Susan Cordova
Ground Cinnamon, Honey, Vanilla Extract, Almond Flour, Baking Soda, Zucchini, Salt, Coconut Oil, Tapioca Flour, Eggs, Sliced Almonds
A Sweet And Savory Gluten-Free Cookbook, Shipped Right to Your Door
Gluten Free Zucchini Muffins with Almond Slices Recipe
These gluten-free zucchini muffins make a nutritious and tasty breakfast or snack. Almond slices on top provide a nice crunch and nutty flavor.
Ingredients
- 1 teaspoon ground cinnamon
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1 cup grated zucchini
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/2 cup tapioca flour
- 2 eggs
- 1/2 cup sliced almonds
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the almond flour, tapioca flour, baking soda, salt, and cinnamon in a large mixing bowl.
- Combine the eggs, honey, coconut oil, and vanilla extract in a mixing bowl.
- Combine thoroughly.
- Incorporate the grated zucchini.
- Scoop the batter into muffin cups lined with paper liners.
- On top of each muffin, sprinkle with sliced almonds.
- Cook for 25-30 minutes, or until a toothpick inserted into a muffin comes out clean.
- Allow to cool for 5 minutes before serving after removing from the oven.
Gluten Free Accessories
Gluten-Free Cookbook For Beginners
King Arthur Certified Gluten-Free Flour
How To Make Anything Gluten-Free
Gluten Free Recipes
Gluten Free Cheesecake with Quark Cream Recipe
Gluten Free Chickpea, Avocado and Orange Salad Recipe
Gluten Free Kiwi, Kumquat, Grapefruit and Raspberry Smoothies Recipe
