Description
Deliciously moist Zucchini Muffins for baby (no squeezing required!) made with veggies, almond flour, and applesauce. Formulated specifically for babies, these gluten free muffins are extra moist and have no sugar. They're also packed with plenty of healthy fats, which is critical for growing brains. They're the perfect healthy snack or breakfast for babies and they stay moist for days! For larger muffins, you can make 10 instead of 12.
These muffins aren't very sweet. For a more traditional, sweeter muffin for older kids or adults, add 1/4 cup sugar and 1/4 tsp salt to the batter. Chocolate chips are great here, too!
Ingredients
Units
Scale
- 2 cups super fine blanched almond flour
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup mashed overripe banana
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded zucchini (no need to peel or squeeze out water)
- Optional add-ins: handful blueberries or chocolate chips
Instructions
- Preheat the oven to 350F and grease a muffin tin. Grate zucchini using a box grater or the shredding attachment on a food processor.
- Place almond flour, flax, baking soda, cinnamon, and nutmeg in a medium mixing bowl. Whisk to combine.
- Add mashed banana, eggs and vanilla. Use a rubber spatula to combine. Fold in zucchini and any add-ins. The batter will be very thick.
- Spoon batter into greased muffin tin, filling each about 2/3 way full. They will have the same shape when they come out of the oven, so smooth the tops with spatula if desired.
- Bake for 20 minutes. Cool on a wire rack and enjoy!
Notes
Adapted from my Bakery Style Almond Flour Blueberry Muffins