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
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153 g (1½ cups) grated zucchini, excess moisture squeezed 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, for texture)
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4 g (1½ tsp) ground cinnamon
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6 g (1½ tsp) baking powder
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2 g (½ tsp) baking soda
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1 g (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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10 ml (2 tsp) vanilla extract
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Optional: turbinado sugar for topping
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
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Grate zucchini and blot out excess moisture with a clean dish towel.
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In a large bowl, whisk together almond flour, cornstarch (if using), cinnamon, baking powder, baking soda, and salt.
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In another bowl, whisk eggs, egg yolk, brown sugar, oil, and vanilla until smooth.
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Combine wet and dry ingredients, stirring just until mixed.
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Fold in zucchini gently.
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Divide batter evenly among muffin cups, filling ¾ full. Top 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 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