Zucchini Muffins

This grain free, veggie packed muffin is a family favorite and one of my go to comfort breakfast foods! If your kiddos are not fans of veggies then this is a great way to sneak them in! With it's cup cake like texture and the extra sweet kick from the honey and maple syrup I can promise they won't be putting up a fight once they taste them! As with any of my muffin recipes they can be made ahead and they freeze extremely well! Try them out and feel free to pass this recipe along! ENJOY!


2 cups of grated zucchini

2 cups of almond flour

2 eggs

2 tbsp melted or liquid coconut oil

1/4 cup of raw organic honey

1/4 cup of organic maple syrup

1/2 cup of unsweetened applesauce

1/2 tsp of vanilla extract

2 tsp of ground cinnamon

1/2 tsp of organic (aluminum free) baking powder


Preheat your oven to 350 degrees. Then, pat your zucchini with a towel or paper towel to remove the excess water. Then, in a medium size bown mix the dry ingredients together first and then slowly add the wet ingredients leaving the zucchini for last. Lastly, line a well greased muffin pan with 12 paper muffin cups and distribute the muffin mixture amongst them evenly. Bake them for about 25 minutes and then let them cool. Then...ENJOY!


live healthy



Laura Heflin



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