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
153 g (1½ cups) grated zucchini, moisture wrung out
217 g (2¼ cups) blanched almond flour
36 g (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
117 g (½ cup) packed brown sugar
28 g (2 tbsp) vegetable oil or melted coconut oil
2 tsp vanilla extract
Turbinado sugar for topping (optional)
Instructions
Preheat oven to 175°C (350°F). Line muffin tin with paper liners.
Squeeze grated zucchini to remove excess moisture. Set aside.
In a large bowl, whisk almond flour, cornstarch (if using), cinnamon, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, egg yolk, brown sugar, oil, and vanilla until smooth.
Combine wet and dry ingredients. Fold in the zucchini gently.
Divide batter evenly among muffin cups, filling each ¾ full. Top with turbinado sugar if desired.
Bake 20–22 minutes, until golden and a toothpick comes out clean.
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