Zucchini Coffee Cake Muffins {Paleo}
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Paleo Running Momma · by Michele★ 4.9 (11)

Zucchini Coffee Cake Muffins {Paleo}

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 15%
CARBS 21G28% OF CAL
3G FIBER6G OTHER12G TOTAL SUGAR
FAT 22G67% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, tender muffins packed with zucchini and cinnamon, made with almond flour and topped with a crumb topping. Grain-free and paleo-friendly.

mainamericanbaked goodeggsgluten freepaleovegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup blanched almond flour
  • 1/3 cup maple sugar or coconut sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup ghee or organic refined coconut oil (or grass fed butter, solid)
  • 2 cups blanched almond flour
  • 1/3 cup arrowroot flour or tapioca
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs at room temperature
  • 2/3 cup maple sugar or coconut sugar
  • 3 tablespoons grass fed butter or ghee (melted)
  • 3 Tablespoons unsweetened almond milk
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini (about 2 medium) (water squeezed out with paper towels after shredding)
PREP
20M
SODIUM
74MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.