Zucchini Power Muffins (6 muffins)
Macros (per muffin): ~30 g carbs | ~20 g fat | ~6 g protein | ~310 kcal
Ingredients
- 1 cup grated zucchini well squeezed, ~150 g
- 1 cup rolled oats 90 g
- 1 cup almond flour 96 g
- ½ cup brown sugar or coconut sugar 100 g
- 2 large eggs
- ⅓ cup olive oil or melted butter 70 g
- ¼ cup chopped walnuts or pecans 30 g
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 6-muffin tin.
- Grate zucchini, squeeze out as much water as possible with a towel.
- In one bowl, whisk eggs, oil, sugar, and vanilla.
- In another bowl, mix oats, almond flour, baking powder, baking soda, cinnamon, and salt.
- Fold in zucchini and nuts, then combine wet and dry ingredients until just mixed.
- Divide evenly into 6 muffin cups.
- Bake 22–25 minutes, until golden and a toothpick comes out clean.
- Cool before serving (they’ll be moist inside from the zucchini).
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