Zucchini Almond Cinnamon Muffins

The zucchini makes these extra moist, while the almonds add dense nutrition and the strong note of cinnamon spices things up. A tasty, hearty snack muffin!

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 1 tsp vanilla extract

Other ingredients

  • 1½ cups grated non-GMO zucchini, grated with skin
  • 1 cup chopped or ground raw almonds
  • 1 tbsp cinnamon


  1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin pan
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. If you are adding other ingredients, combine them with wet mix in the large bowl
  4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Fill muffin cups close to top
  6. Bake 18-20 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
  7. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 16 muffins or 2 medium loaves

Note: for more cinnamon flavour sprinkle on top prior to baking Yummy!

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