Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour, (finely ground)
  • 1/2 cup tapioca flour, ((tapioca starch))
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder, (optional)
  • 1/2 teaspoon dry mustard (optional)
  • 2 large eggs
  • 3/4 cup buttermilk (*see note)
  • 3 tablespoons butter, (melted and cooled)
  • 2 green onions, (sliced)
  • 1 cup aged or sharp cheddar cheese, (grated, divided)
  • 1 1/2 cups zucchini, (shredded and well-drained)

Instruction

  • Preheat oven to 350°F. and line a 12-cup muffin tin with parchment paper liners or silicone liners.
  • Grate the zucchini, toss with a sprinkle of salt and let it stand in a colander set over a bowl to drain.
  • Melt the butter and set it aside to cool.
  • Chop the green onions (scallions) and grate the cheese.
  • In a medium bowl, whisk the dry ingredients together.
  • In a large bowl, combine the eggs, buttermilk, and melted and cooled butter.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Stir in the green onions (scallions) and 3/4 cup of the grated cheese.
  • Squeeze as much water as you can from the shredded zucchini, using a clean teatowel or cheesecloth or even your hands. Gently fold it in to the muffin batter.
  • Divide the batter among 12 muffin tins. Top each muffin with a small amount of the remaining 1/4 cup of cheese, dividing it equally among the muffins.
  • Bake at 350°F. for 22 - 26 minutes or until a toothpick inserted comes out clean or with just a few crumbs.
  • Let the muffins sit in the muffin tin for 10 minutes, then remove to a wire rack to cool completely.