Avocado Zucchini Muffins

Avocado Zucchini Muffins offer a delightful combination of creamy avocado and subtly sweet zucchini. These muffins boast a moist texture and rich flavor, making them a healthy choice for breakfast or a snack. The nutritious mix of healthy fats from avocados and the vitamins in zucchini makes this recipe a great option for any time of day. It’s an excellent way to use ripe avocados and incorporate more veggies into your meals.

Ingredients

• 2 medium ripe avocados, mashed
• 1 cup shredded zucchini
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed avocados, shredded zucchini, coconut oil, maple syrup, and vanilla extract.
3. In a separate bowl, whisk together the almond flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup almost to the top.
6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Keywords: Breakfast, American, Healthy, Snack

Spice Rack: Vanilla Extract, Salt

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