These zucchini muffins use almond flour and tahini to make them super moist and fluffy!
Carrots aren’t the only vegetable you can bake into cakes, muffins, and cookies. Ladies and gentlemen, may I reintroduce you to the humble zucchini? Instead of roasting it, today we’re going to make it into delicious, crave-worthy muffins that you won’t soon forget.
Muffins are serious comfort food in my book! They are tender, delicious, and just the right size—perfect size for a snack any time of day, or grabbing for breakfast when you‘re rushing out the door! These zucchini muffins are seriously tender and fluffy, with a spicy combination of cinnamon and cardamom that will tingle your taste buds. Not to mention the nutty notes of tahini!
The peak season for zucchini is June to August, which is probably why I associate this recipe with baking up a fleet of muffins for my kids to enjoy after summer camp. Did I mention this is a great way to get kids to like zucchini? And yes, I know they’re green—not red, white, and blue—but whenever I bring these to an Independence Day barbecue, the crowd goes wild.
Are These Low-Carb Keto Zucchini Muffins With Almond Flour Healthy?
You might be thinking, “Sure, muffins are delicious, but aren’t they loaded with sugar and not-so-good-for-you ingredients that will leave me feeling sluggish?” I hear you on that! Many muffins are loaded with sugar, but these aren’t. Instead of refined white sugar, I used monk fruit, which brings all the sweetness in a more natural and unrefined way.
Instead of the typical all-purpose flour you will find in most muffin recipes, I opted out and went for almond flour instead (so these muffins are gluten-free)! It’s low-carb, protein-packed, and a source of healthy fats! And, since I use almond milk, these muffins are dairy-free!
How Much Does Egg Size Matter In Baking Recipes?
Have you ever wondered whether it really matters if you follow the recommendation for egg size in your ingredients list? This recipe calls for large eggs, for example, but what if you only have medium eggs? I’ve certainly cheated before and used the medium eggs I already have in my fridge when the recipe called for large, and vice versa. Just keep in mind that this could affect the moisture of your dough or batter, since eggs have a high water content. Thus, there’s a chance your baked goods won’t come out as intended. Then again, sometimes you need to take a risk in life, you know?
How Do I Store Leftovers?
These muffins stay good in an airtight container at room temperature for up to 4 days and in the fridge for 1 week. If you want to make a double batch for those busy mornings or have leftovers you want to save for later, fear not! These muffins freeze fantastically! Simply store them in an airtight container for up to 2 months.
Serving Suggestions
You can enjoy these muffins as they are or spread them with some Healthy Strawberry Chia Jam. For even more protein, serve these with Easy Low-Carb Keto Breakfast Casserole With Sausage.
If you’ve been inspired to try more healthy muffin recipes, check out Almond Flour Paleo Banana-Nut Muffins With Chocolate Chips or Healthy Whole-Wheat Blueberry Muffins! If you want to make even more sweets featuring tahini, please see Vegan Brownies With Berries And Tahini and Paleo Chocolate Muffins With Tahini.
Recipe
Ingredients
- 3 cups almond flour 10.5 ounces
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups monk fruit sweetener
- 2 large eggs
- 1/2 cup tahini
- 5 tablespoons unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini packed, about 2 medium zucchinis
Instructions
- Preheat your oven to 350 degrees Fahrenheit and adjust the oven rack to one level below the middle. Spray a muffin pan with cooking spray.
- In a medium bowl, stir together the almond flour, cinnamon, cardamom, baking powder, salt, and baking soda and set aside.
- In a large bowl, using an electric hand mixer, beat together the monk fruit, eggs, tahini, almond milk, and vanilla extract until well combined.
- Add the dry mixture into the wet mixture and stir until combined and a thick batter forms. Finally, gently fold in the grated zucchini until evenly mixed.
- Divide the mixture between 12 muffin cavities, filling to the top. I like to use a large ice cream scoop, as this gives them that really nice domed top!
- Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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