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

Scale

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

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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