Almond Flour Lemon Zucchini Muffins
These almond flour lemon zucchini muffins are one of my favorite things to bake when I want something light, fresh, and naturally sweet. I first started making these because I wanted a simple healthy almond flour breakfast option that didn’t feel heavy but still kept me full
Ingredients
- 2 cups almond flour
- 2 medium zucchinis grated
- 3 large eggs
- ⅓ –½ cup honey or maple syrup
- 1 –2 lemons zest + juice
- 1 tsp baking powder
- Optional: ½ cup chocolate chips or nuts
Instructions
- Preheat oven and line muffin tray.
- Whisk eggs, sweetener, lemon juice, and zest.
- Add almond flour and baking powder, mix gently.
- Fold in grated zucchini and optional add-ins.
- Spoon into muffin cups and bake until golden.
- Cool slightly before serving.