Ingredients
- 3 cups almond flour 10.5 ounces
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups monk fruit sweetener
- 2 large eggs
- 1/2 cup tahini
- 5 tablespoons unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini packed, about 2 medium zucchinis
Instructions
- Preheat your oven to 350 degrees Fahrenheit and adjust the oven rack to one level below the middle. Spray a muffin pan with cooking spray.
- In a medium bowl, stir together the almond flour, cinnamon, cardamom, baking powder, salt, and baking soda and set aside.
- In a large bowl, using an electric hand mixer, beat together the monk fruit, eggs, tahini, almond milk, and vanilla extract until well combined.
- Add the dry mixture into the wet mixture and stir until combined and a thick batter forms. Finally, gently fold in the grated zucchini until evenly mixed.
- Divide the mixture between 12 muffin cavities, filling to the top. I like to use a large ice cream scoop, as this gives them that really nice domed top!
- Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
