Imagine biting into a moist, perfectly spiced muffin that's not only incredibly delicious but also aligns with your health goals. These Paleo Pumpkin Zucchini Muffins are about to revolutionize your breakfast routine, offering a nutrient-packed, gluten-free treat that will make your taste buds dance and your body thank you. Packed with wholesome ingredients and bursting with autumnal flavors, these muffins are the secret weapon for anyone seeking a nutritious, satisfying morning indulgence that doesn't compromise on taste.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1 cup grated zucchini
- 3 eggs
- 1/4 cup honey
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 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 to prevent sticking.
- Using a clean kitchen towel, squeeze excess moisture out of the grated zucchini. This prevents the muffins from becoming too wet and ensures proper texture.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, honey, and salt until smooth and well combined.
- In a separate bowl, mix the almond flour, baking soda, cinnamon, and nutmeg, ensuring all dry ingredients are evenly distributed.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
- Carefully fold in the drained grated zucchini, distributing it evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake 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 the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Moisture Management: The key to perfect texture is removing excess water from the zucchini. Use a clean kitchen towel and squeeze firmly to prevent soggy muffins.
- Don't Overmix: Gently fold ingredients together to keep the muffins light and fluffy. Overmixing can lead to dense, tough results.
- Ingredient Temperature: Ensure eggs are at room temperature for better incorporation and a more consistent batter.
- Customize Your Spices: Feel free to adjust cinnamon and nutmeg to suit your taste preferences, or add a pinch of ginger for extra warmth.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to a month, perfect for quick grab-and-go breakfasts.
- Optional Add-Ins: Consider folding in some chopped nuts or dark chocolate chips for extra flavor and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 55mg
