Spiced Zucchini Muffins with Streusel Topping
Prep time
Cook time
Total time
Serves: 12
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ¼ cup flaxseed meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon chia seeds
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 cup shredded zucchini
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup coconut milk
  • ⅓ cup coconut sugar (honey)
  • 4 tablespoons coconut oil
  • Streusel:
  • 1 cup chopped pecans or walnuts
  • 2 Tbsp honey
  • ¼ cup butter or coconut oil
  • 1½ tsp cinnamon
  • 1 tsp coconut flour
  1. In a large bowl mix the almond flour, tapioca flour, flaxseed meal, baking soda, salt, chia seeds and spices.
  2. In a separate bowl, cream together coconut oil (not melted) and coconut sugar with a hand mixer.
  3. Add in eggs one at a time and continue mixing.
  4. Add i, vanilla extract and coconut milk, mix until fully incorporated. Fold in shredded zucchini.
  5. Pour wet ingredients in with dry ingredients and mix together with a spoon until fully mixed.
  6. Line a muffin tin or grease with butter.
  7. Fill each muffin tin ¾ the way full.
  8. In another small bowl mix together the streusel ingredients and sprinkle on each muffin.
  9. Bake at 350°F for 20-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Set the pan on a wire rack when removing it from the oven and allow it to cool.
Recipe by Simple Roots at https://simplerootswellness.com/spiced-paleo-zucchini-muffins-with-streusel-topping/