Almond Flour Zucchini Muffins

These Almond Flour Zucchini muffins are a wholesome snack that is naturally gluten-free, grain-free, and dairy-free. You will instantly fall in love with them because they are so fluffy, moist, nutty, and perfectly sweet.

The zucchini in the muffins is almost undetectable, you will be able to see the flack but you won't taste it. It just provides moisture and gives the muffins that perfectly tender texture. I love making desserts with zucchini because it's such a perfect way to sneak in veggies.

Almond flour is slowly becoming my favorite gluten-free flour because it gives the softest texture to all baked goods.

If you are looking for more traditional gluten-free muffins check out my Raspberry and White Chocolate Streusel Muffins or these Gluten-Free Apple Pie Muffins.

Jump to:

• 🌟 Recipe Overview
• 📔 Ingredients & Substitutes 
• 🥣 How to make this recipe
• 🔖 Variations
• 📖 Storage instructions
• 👩🏻‍🍳 Expert Tips
• 💬 FAQ
• 🍰 More Naturally sweetened gluten-free treats
• Recipe

🌟 Recipe Overview

• Naturally Gluten-Free. Thanks to the almond flour these muffins are gluten-free and grain-free.
• Nutritious snack or breakfast. These zucchini muffins are packed with protein and fiber plus they are refined sugar-free.
• Simple to make. The recipe requires only a handful of ingredients and it's ready in less than one hour.

📔 Ingredients & Substitutes 

Almond Flour. Make sure to use blanched almond flour, not almond meal. Almond flour looks paler and finer ground.

Zucchini. You will need one medium zucchini. If your zucchini is too big you should use only half (you should get 1 cup grated zucchini). Pat dry the grated zucchini to absorb a little bit of its moisture.

Eggs are used to bind all the ingredients together, I haven't tested an egg-free version of this recipe.

Maple syrup. I love the mild flavor of the maple syrup. However, you can also use another type of liquid sweetener like agave or honey.

Baking powder. Gives the muffins that light and fluffy texture.

Baking Soda. Makes the muffins soft and tender.

Cinnamon. The touch of cinnamon gives these muffins a warm wintery spice.

Vanilla Extract. For best flavor use pure vanilla extract, not vanilla flavorings.

Salt. You might think adding salt to sweet muffins is strange but it's actually quite important as it balances out the sweetness.

Chocolate Chips. This is optional, but I highly recommend it. The melty chocolate chips will make every bite so much better.

🥣 How to make this recipe

STEP 1 - MAKE THE BATTER

Grate the zucchini using a box grater, and then pat the zucchini to absorb the excess moisture. Don't squeeze out all the moisture. In a large bowl whisk in the eggs then add the maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Mix well to combine all the ingredients. Next, add in the zucchini and the almond flour and mix until well combined.

STEP 2- ADD IN CHOCOLATE CHIPS OR OTHER ADD-INS OF CHOICE.

If using chocolate chips, gently stir them in the batter.

STEP 3 - BAKE

Line a muffin tin with paper liners and using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Bake the muffins in the preheated oven at 350°F (175°C) for 20 minutes or until the inserted toothpick comes out clean. Remove from the oven and let the muffins cool down for 15 minutes before diving in.

🔖 Variations

• Chopped walnuts, pecans or almonds
• Raisins
• Dried Cranberries
• Shredded coconut
• A mix of white and dark chocolate chips

📖 Storage instructions

• Once the muffins are completely cooled store them in a loosely covered container at room temperature for up to 2 days or in the fridge for up to 4 days. They store better when loosely covered rather than in an airtight container.
• You can also freeze them. Individually wrap each muffin in plastic wrap or aluminum foil. Place the wrapped muffins in a large freezer-safe bag or an airtight container. Freeze for up to 3 months. When you're ready to enjoy a frozen muffin, you can either let it thaw at room temperature for a few hours or microwave it for 20-30 seconds to defrost. You can also reheat them in the oven at a low temperature (about 300°F or 150°C) for 10-15 minutes

👩🏻‍🍳 Expert Tips

• Use balanced almond flour, not almond meal for the best texture. Almond meal might work but the muffins will be denser and they will rise less.
• Pat dry the grated zucchini just to absorb a bit of the excess moisture, however, don't squeeze out all the water.
• Use liners:  Almond flour baked goods are quite delicate so the muffins tend to stick even to the most well-sprayed and even silicone cavities.

💬 FAQ

🍰 More Naturally sweetened gluten-free treats

• 4-ingredient Banana Oatmeal Cookies
• Vegan Chocolate Pretzel Oat Bars
• Flourless Chocolate-Chip Banana Cake

Did you make this? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!

Recipe