Imagine biting into a moist, delectable muffin that's not just incredibly tasty, but also packed with hidden nutrition and free from common allergens. These Cinnamon Raisin Zucchini Muffins are a game-changing breakfast treat that proves healthy eating doesn't mean sacrificing flavor. Whether you're managing dietary restrictions or simply looking for a wholesome morning indulgence, this recipe will transform your breakfast routine and leave you craving more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup raisins
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine almond flour, coconut flour, cinnamon, baking soda, and salt. Whisk the dry ingredients until well blended and no lumps remain.
- In a separate bowl, mix maple syrup with the drained zucchini. Stir until the zucchini is evenly coated with the maple syrup.
- Add the wet zucchini mixture to the dry ingredients. Fold gently until a consistent batter forms. The mixture will be slightly thick and dense.
- Fold in the raisins, distributing them evenly throughout the batter.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Moisture Management: The key to perfect texture is thoroughly removing excess water from the grated zucchini. Use a clean kitchen towel and squeeze firmly to prevent soggy muffins.
- Ingredient Temperature: Ensure all ingredients are at room temperature for better mixing and more consistent baking results.
- Mixing Technique: Fold ingredients gently to maintain air in the batter, which helps create a lighter muffin texture.
- Raisin Distribution: Toss raisins in a little almond flour before adding to the batter to prevent them from sinking to the bottom.
- Cooling is Crucial: Allow muffins to cool completely before storing to prevent condensation and maintain their perfect texture.
- Storage Hack: For longer preservation, these muffins freeze beautifully for up to 2 months when wrapped individually.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 15g
Protein: 4g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
