Mornings can be a whirlwind. Breakfast often becomes an afterthought between school drop-offs, early meetings, and that eternal quest for five more minutes of sleep. Enter: Almond Flour Zucchini Muffins. These little powerhouses are a lifesaver on rushed days and a delicious answer to that never-ending “what’s for breakfast?” dilemma.
Made with wholesome ingredients, these muffins combine the best of both worlds: they’re tender and moist (thanks to zucchini) and satisfying without being heavy. Plus, with almond flour and a touch of cinnamon, you get a cozy, nutty flavor that feels like a hug in muffin form. Whether navigating food allergies or looking for a more nourishing treat, this is a must-try gluten-free muffin recipe that even picky eaters will love.
Why You’ll Love These Almond Flour Zucchini Muffins
- They’re 100% gluten-free and can easily be made dairy-free.
- The zucchini keeps them incredibly moist without tasting like veggies.
- Almond flour gives a rich, satisfying texture and added protein.
- Perfect for meal prepping—freeze and enjoy anytime.
- Ideal as a dairy-free breakfast, snack, or even a guilt-free dessert.
Ingredients You’ll Need
- 1½ cups grated zucchini (squeeze out excess moisture)
- 2¼ cups blanched almond flour
- ¼ cup cornstarch or tapioca starch (optional but recommended)
- 1½ tsp ground cinnamon
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs + 1 egg yolk
- ½ cup packed brown sugar
- 2 tbsp vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- (Optional) Turbinado sugar for topping
How to Make These Muffins
- Preheat & Prep: Preheat your oven to 350°F. Line a muffin tin with paper liners.
- Grate the Zucchini: Use a clean dish towel to wring out as much moisture as possible from the grated zucchini. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, starch (if using), cinnamon, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk eggs, egg yolk, brown sugar, oil, and vanilla until smooth.
- Combine Everything: Pour wet mixture into dry and stir until just combined. Fold in zucchini gently.
- Fill Muffin Tin: Spoon batter into liners, about ¾ full. Sprinkle tops with turbinado sugar if using.
- Bake: Bake for 20–22 minutes or until golden and a toothpick comes out clean.
- Cool: Let cool in pan for 5 minutes, then move to a wire rack.
Tips for the Perfect Healthy Zucchini Recipe
- Squeeze the zucchini well. Too much moisture can make muffins soggy.
- Don’t skip the starch. It gives the muffins a lovely lift and helps them hold together.
- Check for doneness with a toothpick. Almond flour bakes differently, so keep an eye on it after 20 minutes.
- Customize with add-ins like chopped nuts or dairy-free chocolate chips.
From My Kitchen to Yours: A Muffin That Won Over My Family
I first whipped up these muffins one chaotic Saturday morning when I had zucchini begging for use and no desire to make a full breakfast. They turned out so good that my kids (who usually side-eye anything green) devoured them without a single “What is this?” That moment? Pure gold. Since then, these muffins have become a household staple, from lunchboxes to coffee breaks.
What to Serve with Almond Flour Zucchini Muffins
Pair these muffins with a warm coffee or a refreshing smoothie for a balanced start to your day. They also make a great side to scrambled eggs or Greek yogurt with berries for extra protein. Hosting brunch? These muffins shine next to a colorful fruit platter or your favorite savory egg bake.
How to Store Almond Flour Zucchini Muffins
Once cooled, store muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. Want to stash some for later? Freeze them! Just wrap each muffin individually and store in a zip-top bag. Reheat in the microwave for 20–30 seconds for that just-baked warmth.
FAQs About Almond Flour Baking and Zucchini Muffins
Can I make these without cornstarch or tapioca?
Yes! The starch improves texture, but the muffins will still be delicious without it.
Are these suitable for a dairy-free breakfast?
Absolutely. Just use coconut oil instead of butter.
Can I use another sweetener?
Sure—try coconut sugar or a sugar substitute you trust. Just expect slight flavor differences.
How do I keep my muffins from getting soggy?
It all comes down to wringing out that zucchini! Moisture is the sneaky culprit.
Whether managing food sensitivities or searching for a better-for-you treat, these Almond Flour Zucchini Muffins are here to brighten your mornings. They’re easy, adaptable, and—best of all—family approved. Make a batch today and taste the joy for yourself.
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5-Star Almond Flour Zucchini Muffins: A Gluten-Free Delight for Busy Mornings
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Almond Flour Zucchini Muffins are a moist, fluffy, and wholesome gluten-free breakfast option made with grated zucchini, almond flour, and warm cinnamon. Naturally low in carbs and optionally dairy-free, they’re perfect for meal prep, kid-friendly snacks, or nourishing mornings.
Ingredients
- 1½ cups grated zucchini, excess moisture squeezed out
- 2¼ cups blanched almond flour
- ¼ cup cornstarch or tapioca starch (optional)
- 1½ tsp ground cinnamon
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 egg yolk
- ½ cup packed brown sugar
- 2 tbsp vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- (Optional) Turbinado sugar for topping
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate zucchini and wring out excess moisture using a clean dish towel.
- Whisk together almond flour, starch (if using), cinnamon, baking powder, baking soda, and salt in a large bowl.
- Whisk the eggs, egg yolk, brown sugar, oil, and vanilla extract in another bowl.
- Add wet mixture to dry ingredients and stir until just combined.
- Gently fold in zucchini.
- Divide batter into muffin cups, filling about ¾ full. Sprinkle with turbinado sugar if using.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Squeeze zucchini thoroughly to prevent soggy muffins.
The optional starch helps with structure and lift.
Customize with chocolate chips or chopped nuts.
Store at room temp for 3 days, refrigerate for 7, or freeze for 1 month.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American