Almond Zucchini Muffins (10 servings)



1.5 cups almond flour

2 cups shredded zucchini (about 2 small zucchinis)

9 tbsp. egg beaters

3 tbsp. agave maple syrup

1 mashed plantain (very ripe)

1 tbsp. coconut oil (melted)

1.5 tsp. baking soda

1 tsp. cinnamon


  1. Shred the 2 zucchinis with a food processer or a grater. Dry the shreds with a paper towel to squeeze out the water.
  2. Add the zucchini shreds, almond flour, egg beaters, maple syrup, mashed plantain, coconut oil, bacon soda and cinnamon to a large bowl and mix well.
  3. Spray a muffin tin with olive oil and evenly distribute the batter to the tins (it should make 10 decent sized muffins).
  4. Place in the oven for 30-35 minutes on 350 degrees.

Nutrition: Per serving (10 servings): 163 calories; 11 g carbs; 10 g fat; 7 g protein


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s