Healthy Lemon Zucchini Muffins

Healthy Lemon Zucchini Muffins

 Course Dessert

 Cuisine American

 Prep Time 10 minutes

 Cook Time 25 minutes

 Total Time 35 minutes

 Servings 12 muffins

 Calories 225 kcal

Ingredients

• 2 cups zucchini finely grated
• 2 eggs
• 1 tsp vanilla
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• ¼ cup almond butter smooth
• 1/3 cup coconut oil melted
• ½ cup tapioca starch
• 1 ½ cup almond flour bleached
• 1 tsp. baking soda
• ½ tsp. salt
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest
• ¼ cup sliced almonds optional

Instructions

1.    Preheat oven to 350 degrees.

2.    Using a food processor, finely grate the zucchini. Measure out 2 cups. Squeeze all of the excess water out of the zucchini. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)

3.    In a large bowl combine eggs, vanilla, sugar, syrup, almond butter, and oil. Whisk until combined.

4.    In a separate medium-sized bowl combine starch, almond flour, baking soda and salt. Whisk to combine.

5.    Add dry ingredients to wet ingredients and stir until just combined. Next, add lemon juice and lemon zest. Mix until just combined, being careful not to over mix.

6.    Line a regular-sized muffin tray with cupcake liners. Spray liners with non-stick cooking spray and fill to 3/4 full. Top each with 1 teaspoon sliced almonds.

7.    Bake for 23-25 minutes, or until a toothpick when inserted in comes out clean.

8.    Let cool for 10 minutes before serving and enjoy!

Source    https://www.evolvingtable.com

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