Craving something sweet, satisfying, and secretly veggie-packed? These almond flour zucchini muffins check every box. Lightly sweetened and spiced, they’re soft, moist, and naturally gluten-free. Whether you’re looking for a snack that won’t spike your sugar or a healthy zucchini recipe to use up garden overflow, this one’s a keeper.
Perfect for breakfast on the go, post-workout bites, or something a little lighter in the dessert department, these muffins make low-carb baking feel like a treat, not a compromise.
Why You’ll Love These Almond Flour Zucchini Muffins
These muffins are loaded with nutrition and flavour. Almond flour gives them a tender crumb and a boost of healthy fats, while zucchini keeps them moist without the need for extra oil. They’re simple to make, completely wheat-free, and can be easily adapted to dairy-free or paleo diets.
Ingredients
- 153 g (1½ cups) grated zucchini, excess water squeezed out
- 217 g (2¼ cups) blanched almond flour
- 36 g (¼ cup) cornstarch or tapioca starch (optional for texture)
- 4 g (1½ tsp) ground cinnamon
- 6 g (1½ tsp) baking powder
- 2 g (½ tsp) baking soda
- 1 g (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
- 10 ml (2 tsp) vanilla extract
- Optional: turbinado sugar for topping
How to Make Gluten-Free Zucchini Muffins
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Grate zucchini and use a clean dish towel to blot out excess moisture.
- 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.
- Pour wet ingredients into dry and stir until just combined.
- Gently fold in the zucchini.
- Spoon the batter into muffin cups, filling each about ¾ full. Sprinkle tops with turbinado sugar, if using.
- Bake for 20–22 minutes, or until golden and a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Tips for Low-Carb Baking Success
- Blot the zucchini well or the batter may be too wet.
- Cornstarch or tapioca is optional but helps with texture and structure.
- For extra protein, add a tablespoon of flaxseed or hemp hearts.
- Store leftovers in the fridge—almond flour baked goods stay moist longer when chilled.
Behind the Muffins
These muffins were born out of a rainy weekend and a giant bag of almond flour staring at me from the pantry. Add two zucchinis from the garden and a craving for something cosy, and the result was a new favorite in our house. Now, we make these on Sundays to snack on all week—if they last that long.
What to Serve with Almond Flour Zucchini Muffins
Pair with a hot cup of coffee or tea for a relaxed breakfast. They’re also great with a smear of almond butter, a side of berries, or a scoop of Greek yoghurt. For a quick dessert, try one warmed with a drizzle of honey.
How to Store and Freeze
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 2 months. Thaw overnight or gently reheat in the microwave.
FAQs About Almond Flour Zucchini Muffins
Can I skip the cornstarch?
Yes. It adds structure but the muffins will still turn out tender without it.
Are these muffins keto-friendly?
They’re low-carb, but to make them keto, swap the brown sugar for a keto-friendly sweetener.
Can I use coconut flour instead?
No, coconut flour is much more absorbent. Stick with almond flour for this recipe.
Do I need to peel the zucchini?
Nope! The peel adds colour and disappears during baking.
Gluten-Free Muffins That Taste Like a Treat
These almond flour zucchini muffins are proof that gluten-free muffins don’t have to be dry or dull. With their tender texture, balanced sweetness, and wholesome ingredients, they make the perfect healthy zucchini recipe to keep in your rotation. Bake a batch, and snack smart all week long.
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Almond Flour Zucchini Muffins: A Naturally Gluten-Free, Low-Carb Treat
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Almond Flour Zucchini Muffins are soft, moist, and naturally gluten-free. Made with wholesome almond flour and packed with grated zucchini, these muffins are lightly sweetened, low in carbs, and perfect for breakfast, snacks, or post-workout bites. They’re a nutritious treat that doesn’t sacrifice flavor or texture.
Ingredients
-
153 g (1½ cups) grated zucchini, excess moisture squeezed out
-
217 g (2¼ cups) blanched almond flour
-
36 g (¼ cup) cornstarch or tapioca starch (optional, for texture)
-
4 g (1½ tsp) ground cinnamon
-
6 g (1½ tsp) baking powder
-
2 g (½ tsp) baking soda
-
1 g (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
-
10 ml (2 tsp) vanilla extract
-
Optional: turbinado sugar for topping
Instructions
-
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
-
Grate zucchini and blot out excess moisture with a clean dish towel.
-
In a large bowl, whisk together almond flour, cornstarch (if using), cinnamon, baking powder, baking soda, and salt.
-
In another bowl, whisk eggs, egg yolk, brown sugar, oil, and vanilla until smooth.
-
Combine wet and dry ingredients, stirring just until mixed.
-
Fold in zucchini gently.
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Divide batter evenly among muffin cups, filling ¾ full. Top with turbinado sugar if desired.
-
Bake for 20–22 minutes or until golden and a toothpick comes out clean.
-
Cool in pan briefly before transferring to a wire rack.
Notes
Squeeze zucchini well to prevent soggy muffins.
Cornstarch is optional but helps improve texture.
Add flaxseed or hemp hearts for a protein boost.
Best stored chilled due to moisture in almond flour.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American