Description
These 5-star Almond Flour Zucchini Muffins are moist, warmly spiced, and naturally gluten-free. Packed with grated zucchini, cinnamon, almond flour, and just the right touch of sweetness, they’re perfect for breakfast, snacking, or lunch boxes. With a dairy-free option and a light, tender texture, these muffins are healthy comfort food made simple.
Ingredients
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153 g (1½ cups) grated zucchini, moisture wrung out
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217 g (2¼ cups) blanched almond flour
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36 g (¼ cup) cornstarch or tapioca starch (optional)
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1½ tsp ground cinnamon
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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2 large eggs
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1 egg yolk
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117 g (½ cup) packed brown sugar
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28 g (2 tbsp) vegetable oil or melted coconut oil
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2 tsp vanilla extract
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Turbinado sugar for topping (optional)
Instructions
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Preheat oven to 175°C (350°F). Line muffin tin with paper liners.
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Squeeze grated zucchini to remove excess moisture. Set aside.
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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, whisk eggs, egg yolk, brown sugar, oil, and vanilla until smooth.
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Combine wet and dry ingredients. Fold in the zucchini gently.
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Divide batter evenly among muffin cups, filling each ¾ full. Top with turbinado sugar if desired.
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Bake 20–22 minutes, until golden and a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to wire rack.
Notes
Squeeze out zucchini to prevent soggy muffins.
Cornstarch improves texture but is optional.
Coconut oil makes this recipe dairy-free.
Muffins freeze well for up to 2 months—wrap individually.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Healthy Treat
- Method: Baking
- Cuisine: American