A fun, fresh take on the classic zucchini muffins with the added sweetness of pineapple!
2 cups fine almond flour
1/2 cup tapioca starch
1/2 Teaspoon sea salt
2 Teaspoons baking powder, see notes
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 cup crushed pineapple, no sugar added, well drained
1 1/2 cups grated zucchini
1/3 cup avocado oil
1/2 cup maple syrup
1 Tablespoon vanilla extract
Preheat the oven to 350ºF and line a muffin tin with paper liners.
Whisk together the almond flour, tapioca starch, sea salt, baking powder, cinnamon, and nutmeg.
For the pineapple, drain it in a fine mesh sieve and use your hand or a spoon to press a bit more liquid out of it. Then add it to the flour mixture with the grated zucchini. Stir to distribute the pineapple and zucchini evenly in the flour mixture.
Then add the eggs, avocado oil, maple syrup, and vanilla extract. Mix until a batter forms, then portion it out equally into the 12 lined muffin cups.
Bake until puffed and a toothpick inserted into the center comes out with moist crumbs, 20-25 minutes.
Cool for 5-10 minutes, then remove the muffins onto a cooling rack.
Serve at room temperature for the best taste and texture.
Any leftovers freeze well in a tightly sealed container. To reheat, defrost then heat in a 300ºF for about 10 minutes. Or you can place them from the freezer to the oven at 200ºF. Let them reheat for 10 minutes, then turn the oven off and let them sit for another 10 minutes to completely defrost.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
- Category: Baking
- Method: Method
- Cuisine: American
Keywords: Zucchini Muffins, Zucchini Muffins Recipes, Recipe for Zucchini Muffins, Zucchini Muffins Healthy