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One Bowl Cassava Flour Zucchini Muffins

One Bowl Cassava Flour Zucchini Muffins

Get ready to transform your breakfast game with these incredible One Bowl Cassava Flour Zucchini Muffins that are not just delicious, but also incredibly easy to make! Imagine biting into a moist, perfectly sweet muffin that's packed with nutrients, completely gluten-free, and can be whipped up in just 35 minutes. Whether you're a health-conscious foodie, someone with dietary restrictions, or simply looking for a quick and tasty treat, these muffins are about to become your new obsession!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins

Ingredients

  1. 1 1/2 cups cassava flour
  2. 1/2 cup honey
  3. 1/2 cup grated zucchini
  4. 2 eggs
  5. 1/4 cup coconut oil
  6. 1 tsp vanilla extract
  7. 1/2 tsp baking soda
  8. 1/4 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
  2. Grate the zucchini using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy muffins.
  3. In a large mixing bowl, whisk together the cassava flour, baking soda, and salt until well combined and no lumps remain.
  4. In a separate bowl, mix the honey, melted coconut oil, eggs, and vanilla extract until smooth and fully integrated.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated zucchini, being careful not to overmix the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full for optimal rising.
  7. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tips

  1. Moisture Matters: Always squeeze out excess water from grated zucchini to prevent soggy muffins. Use a clean kitchen towel and press firmly.
  2. Don't Overmix: Gently fold ingredients together until just combined. Overmixing can lead to tough, dense muffins.
  3. Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center of a muffin.
  4. Room Temperature Ingredients: For best results, ensure eggs and other wet ingredients are close to room temperature before mixing.
  5. Storage Hack: These muffins freeze beautifully! Wrap individually and store in a freezer bag for up to 3 months. Simply thaw at room temperature or warm briefly in the microwave.
  6. Customize Your Muffins: Try adding a sprinkle of cinnamon, some chopped nuts, or dark chocolate chips for extra flavor and texture.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 22g

Protein: 3g

Fat: 10g

Saturated Fat: 7g

Cholesterol: 35mg

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