Flourless Zucchini Muffins
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These flourless zucchini muffins are made with almond butter and sweetened with maple syrup. They’re gluten-free and perfect for breakfast or snacking.
This summer I have been on a zucchini kick. I have some old favorites like roasted squash and zucchini, and zucchini boats, but this week I’ve been experimenting with a bunch of new recipes! After all the savory zucchini dishes my sweet tooth kicked in and I decided to whip up a batch of flourless zucchini muffins.
Using Almond Butter to Replace Flour
I was all prepared to make traditional muffins (whole grain style, of course) but then I remembered how well almond butter works as a flour substitute and thought I’d try making an almond butter zucchini muffin similar to my flourless pumpkin muffins.
I still can’t get over the fact that almond butter can replace flour in a recipe — the texture is so fluffy and the flavor is spot on.
Sneak Veggies Into Your Muffins
These epic and healthy zucchini muffins even got the seal of approval from Isaac. He’s really good about giving me honest feedback and letting me know when my baked goods taste “too healthy.” I was nervous since there’s a good amount of zucchini in these muffins, but they passed the taste test with flying colors.
I wanted to keep the muffins as healthy as possible so I only added 1/4 cup of chocolate chips. You could use more if you want, but I think only having a minimal amount adds a little excitement with each bite because you never know when you’re going to get a chocolate chip. The bites with the chocolate chips are the best, obviously.
If you’re like me and up to your ears in zucchini right now, you should make a batch of these. Heck, even if you’re not swimming in zucchini, it’s worth picking up one up at the store to make these. They’re great as a side with breakfast, perfect for brunch and also make a great mid-afternoon snack. I’m sure they’d be a hit with kids as well — definitely a fun and tasty way to get them to eat more veggies!
How to Store These Muffins
Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.
More Zucchini Recipes
- Zucchini Noodle Spaghetti Salad
- Zucchini Banana Bread
- Zucchini Brownies
- Healthy Zucchini Muffins
- Baked Zucchini Fries
- Vegan Zucchini Bread
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Flourless Zucchini Muffins
Ingredients
Instructions
- Preheat oven to 350°F and prepare a muffin tin by spraying well with cooking spray or line the tins with paper or silicone liners. Set aside.
- Measure 1 cup of grated zucchini then wrap the zucchini in paper towels (or a kitchen towel) and squeeze out as much liquid as possible. Discard liquid.
- Add zucchini, almond butter, maple syrup, eggs, cinnamon, vanilla, baking powder and salt to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.
- Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
- Bake for 20-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they’re sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece.
- Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.
Video
Notes
- For mini muffins, follow the instructions, but use a mini muffin tin and only bake them for 10-12 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I’m so excited to try these as a healthy travel snack for a family vacation. Would it work to add a protein powder to give these a protein boost?
Hey Carol – You can definitely add protein powder for a little boost! I’d recommend starting with 2–3 tablespoons of your favorite protein powder (plant-based works well here). Since the batter is already thick thanks to the almond butter and zucchini, you might want to add a splash of milk if it feels too thick after mixing. Just keep an eye on the texture! Let me know how they turn out for your trip—and enjoy your vacation!