Zucchini Mölk Muffins
Packed with cinnamon and topped with a delicious streusel,this moist zucchini bread is the perfect way to use up that extra zucchini or squash!
Ingredients
- 2 Cups Shredded Zucchini
- 2 1/4 Cups Finely Ground Almond Flour
- 1/2 Cup Vanilla Mölk
- 1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 2 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs
- 1/2 Cup Unsalted Butter (melted)
- 1/4 Cup Unsweetened Almond Milk
For The Streusel
- 1/4 Cup Chopped Pecans
- 1/8 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1 Teaspoon Cinnamon
Instructions
- Begin by preheating your oven to 350° Fahrenheit and greasing a twelve-cup and six-cup muffin tin, or line with cupcake liners.
- Next, wash, and shred your zucchini using either a box grater or the grater attachment on a KitchenAid.Let the zucchini sit while you mix up the rest of your batter, then drain the excess water before using.
- In a large mixing bowl combine the almond flour, protein powder, sweetener, baking powder, salt, and cinnamon. Mix together until evenly combined.
- Next add the eggs, melted butter, vanilla, and almond milk. Whisk together until evenly mixed and you have a smooth batter. Add your shredded zucchini and mix again.
- In a small bowl make your streusel by mixing the nuts, sweetener, and cinnamon together until evenly distributed
- Pour the batter into your prepared muffin tins, filling each well about 2/3 of the way full. Sprinkle the streusel on top of each muffin.
- Bake for 20 to 25 minutes or until the muffins have turned golden brown and the edges have begun to pull away from the pan.Let your muffins cool completely before serving. Enjoy as a dessert, snack, or breakfast!