Description
These healthy almond flour zucchini muffins are moist, flavorful, and gluten-free—perfect for a nutritious snack or breakfast. Made with wholesome ingredients and warm spices, they’re easy to bake, freezer-friendly, and kid-approved, all without sacrificing taste.
Ingredients
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1 1/2 cups (153g before blotted dry) grated zucchini
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2 1/4 cups (217g) blanched almond flour
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1/4 cup (36g) cornstarch or tapioca starch (optional)
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1 1/2 tsp ground cinnamon
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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2 large eggs
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1 egg yolk
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1/2 cup (117g) packed brown sugar
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2 tbsp (28g) vegetable oil or melted coconut oil
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2 tsp (10ml) vanilla extract
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Optional: turbinado sugar for topping
Instructions
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Preheat oven to 350°F (177°C) and line a muffin pan with paper liners.
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Grate zucchini, loosely pack, and blot excess moisture using a clean towel.
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In a large bowl, whisk almond flour, cornstarch (if using), cinnamon, baking powder, baking soda, and salt.
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In a separate bowl, beat eggs, yolk, brown sugar, oil, and vanilla until combined.
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Stir wet ingredients into dry until just combined.
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Fold in zucchini.
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Fill muffin liners about 3/4 full and sprinkle with turbinado sugar if desired.
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Bake for 20–22 minutes or until golden and a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to wire rack.
Notes
For best texture, don’t skip blotting the zucchini.
Substitute coconut sugar for a refined sugar-free version.
Add dairy-free chocolate chips or chopped nuts for extra flavor.
Muffins can be frozen for up to 3 months—great for batch baking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes 22 minute
- Category: Muffins
- Method: Baking
- Cuisine: American