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 1/2 cups cassava flour
- 1/2 cup honey
- 1/2 cup grated zucchini
- 2 eggs
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- 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.
- 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.
- In a large mixing bowl, whisk together the cassava flour, baking soda, and salt until well combined and no lumps remain.
- In a separate bowl, mix the honey, melted coconut oil, eggs, and vanilla extract until smooth and fully integrated.
- 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.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full for optimal rising.
- 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 5 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 a week.
Tips
- Moisture Matters: Always squeeze out excess water from grated zucchini to prevent soggy muffins. Use a clean kitchen towel and press firmly.
- Don't Overmix: Gently fold ingredients together until just combined. Overmixing can lead to tough, dense muffins.
- 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.
- Room Temperature Ingredients: For best results, ensure eggs and other wet ingredients are close to room temperature before mixing.
- 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.
- 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
