One-Bowl Cassava Flour Zucchini Muffins

5 from 1 vote

One-Bowl Cassava Flour Zucchini Muffins

Made with just 10 ingredients in one bowl, these zucchini muffins are perfectly moist with a fine crumb. You would never guess they are gluten-free and dairy-free!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 222kcal

Ingredients

2 eggs
⅓ cup melted coconut oil
¾ cup coconut sugar
1 teaspoon vanilla extract
1 cup cassava flour
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt
¾ cup shredded zucchini
¼ cup chopped walnuts optional

US Customary - Metric

Instructions

Preheat the oven to 350°F and line or grease a muffin tin for 8 muffins.
In a large bowl, whisk together the eggs, melted oil, coconut sugar and vanilla.
To the bowl, add the cassava flour, cinnamon, baking soda, baking powder, and salt. Stir until a smooth batter forms.
Lastly, fold in the shredded zucchini* and chopped nuts (if using). *The zucchini does not need to be squeezed dry.
Using an ice cream scoop (or a spoon) scoop the batter into the muffin tin filling each about 3/4 the way full. Bake in the oven for 20 minutes, until light golden brown. Set aside to cool for at least 30 minutes then serve and enjoy!
Leftovers are best stored in an airtight container in the refrigerator for up to 1 week.

Notes

Nutrition Facts are for 1 muffin.

Nutrition