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.
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