Almond Flour Greek Yogurt Zucchini Muffins
Tender, nutrient-dense zucchini muffins made with almond flour and creamy Greek yogurt. Packed with protein and fiber for a satisfying, blood-sugar-friendly breakfast or snack.
Prep
15 min
Cook
22 min
Total
47 min
Makes
12 servings
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
22 min
Total
47 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Whisk · Mixing bowl
Time saver
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with p…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners or grease with cooking spray.
Tap card to mark done - 02
Place the grated zucchini in a clean…
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze thoroughly over the sink to remove excess moisture until relatively dry.
Look for: relatively dry
Tap card to mark done - 03
Whisk together the eggs
In a large mixing bowl, whisk together the eggs, Greek yogurt, maple syrup, and vanilla extract until smooth and well combined.
Look for: smooth and well combined
Tap card to mark done - 04
Add the almond flour
Add the almond flour, baking powder, baking soda, and ground cinnamon to the wet mixture, stirring with a spatula until just combined into a thick batter without overmixing.
Look for: just combined into a thick batter without overmixing
Tap card to mark done - 05
Gently fold the squeezed zucchini into the…
Gently fold the squeezed zucchini into the muffin batter until evenly distributed.
Look for: evenly distributed
Tap card to mark done - 06
Divide the batter evenly among the 12…
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Bake at 350°F (175°C) for 20 to…
Bake at 350°F (175°C) for 20 to 22 minutes, until the tops are set and golden brown, and a toothpick inserted into the center comes out clean.
Look for: the tops are set and golden brown, and a toothpick inserted into the center comes out clean
Tap card to mark done - 08
Remove from the oven and let the…
Remove from the oven and let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.
Allow: 10 minutes
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