Zucchini Cinnamon Muffins: A Wholesome Delight

By Dr. Cindy Tanzar

Are you ready to indulge in a delicious treat that also brings a healthy twist to your kitchen? Look no further than these Zucchini Cinnamon Muffins, a delightful fusion of flavor and nutrition that will transport your taste buds to cozy, warm mornings!

Why You’ll Love These Muffins

Imagine the subtle sweetness and moisture of fresh zucchini perfectly complemented by the warm spices of cinnamon and nutmeg. That’s exactly what these muffins offer! But it’s not just about taste; they’re crafted with nutrient-dense ingredients like coconut flour, almond flour, and golden flaxseed meal, making them a perfect choice for those seeking a healthier option.

Whether you’re looking for a nourishing breakfast or a comforting midday snack, these muffins will satisfy your cravings while providing essential nutrients. Each bite delivers a comforting, wholesome indulgence that brings a touch of coziness to your day.

A Closer Look at the Ingredients

Let’s dive into what makes these muffins so special:

• Zucchini: This versatile vegetable adds moisture and a hint of sweetness. We recommend using about an 8-inch zucchini for the best results.
• Swerve or Erythritol: For sweetness without the extra calories, these sugar alternatives keep the muffins light and guilt-free.
• Butter: For that rich, buttery flavor that makes every muffin irresistible.
• Coconut Flour & Almond Flour: These gluten-free flours add a nutty flavor and unique texture while keeping the muffins nutritious.
• Golden Flaxseed Meal: Packed with omega-3 fatty acids, this ingredient adds not only nutrition but also helps to bind the muffins together.
• Spices: Cinnamon and nutmeg bring warm, inviting flavors that make these muffins feel like a hug in pastry form.
• Baking Essentials: Baking powder, baking soda, and pink Himalayan salt create that perfect rise and balance in every bite.

Let’s Get to Baking these Muffins!

Ready to bring this delicious recipe to life? Here’s how to make your very own batch of Zucchini Cinnamon Muffins.

Ingredients:

• 2/3 cup pureed or grated (packed) zucchini (about an 8” zucchini works best for moisture)
• 1/3 cup Swerve or erythritol
• 4 oz. butter
• 4 eggs
• 1/3 cup coconut flour
• 1/3 cup almond flour
• 1/3 cup golden flaxseed meal
• 2 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. pink Himalayan salt

Directions:

1. Preheat Your Oven: Set it to 350°F (175°C). Line your muffin pan with 9 cupcake liners (foil works best, but paper will do too!).
2. Mix the Wet Ingredients: In a medium-large bowl, add the grated zucchini, Swerve, melted butter, and eggs. Mix thoroughly until combined.
3. Combine the Dry Ingredients: In a separate small bowl, whisk together the coconut flour, almond flour, golden flaxseed meal, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mix to the zucchini mixture, stirring until well combined.
5. Fill the Muffin Liners: Divide the batter evenly among the 9 muffin liners.
6. Bake to Perfection: Place in the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy: Let the muffins cool slightly before enjoying these wholesome delights!

Final Thoughts

These Zucchini Cinnamon Muffins are not only a healthy option but also a scrumptious treat that brings comfort and joy to any moment. Perfect for breakfast, a midday snack, or even a late-night dessert, they’re bound to become a favorite in your household. So, gather your ingredients and get ready to savor the delightful combination of flavors that these muffins offer. Happy baking!