The Almond Banana Zucchini Muffins are healthy zucchini muffins made with almond meal which is similar to almond flour. These savory zucchini muffins are perfect for a grab-n-go breakfast.
Almond Banana Zucchini Muffins
When you think of National Almond Day on February 16, you may think about snacking on a handful of almonds or maybe having an almond butter sandwich. But why not have something a bit more decadent? The almond zucchini muffins are sure to be a hit with everyone in the family. Best of all, your kids will never know they’re eating something healthy.
This is a great way to sneak healthy foods like zucchini and almonds into your family’s diet. Also, the zucchini makes these muffins so incredibly moist. If you’ve never have zucchini in muffins before, it’s a lot like carrot muffins, just a different color.
Healthy Zucchini Muffins Ingredients:
- 2.5 bananas
- 1 medium zucchini, shredded
- 1 cup whole wheat flour
- ½ cup almond meal
- 1tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 teaspoon cinnamon + 1 tablespoon for topping
- 2 teaspoons vanilla
- 1 egg
- ⅓ cup pure maple syrup
- 3 tablespoons olive oil
- ¼ cup chopped almonds for topping
How To Make Almond Zucchini Muffins
1. Preheat the oven to 375 degrees.
2. In a large bowl combine all dry ingredients.
3. In a medium bowl add the banana and vanilla. Mash to combine.
4. Add remaining wet ingredients to the mashed banana and mix well.
5. Combine the wet and dry ingredients together and mix in the shredded zucchini.
6. Spray a muffin tin (or silicone muffin cups) with non stick spray and portion batter into the cups. Top each muffin with almonds and cinnamon.
7. Bake for 22 minutes turning one halfway through.
8. Makes 12 muffins.
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