Healthy Zucchini Muffins

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Delicious and healthy zucchini muffins made with almond butter and sweetened with maple syrup. Flourless, gluten-free and perfect for breakfast or snacking.

This summer I have been on a zucchini bender. I have some old favorites like roasted squash and zucchini, zucchini boats and zucchini lasagna, 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 healthy zucchini muffins.

Close up plate of muffins. One muffin is sliced in half and you can see the chocolate chips.

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 spice 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.

Plate of muffins. One muffin is sliced in half and you can see the chocolate chips.

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.

Muffin tin with chocolate chip flourless zucchini muffins.

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!

Stack of three muffins. The top muffin has a bite taken out of it.

More Healthy Muffin Recipes to Try:

More Zucchini Recipes:

Healthy Zucchini Muffins

4 from 70 votes
Delicious and healthy zucchini muffins made with almond butter and sweetened with maple syrup. Flourless, gluten-free and perfect for breakfast or snacking.
Plate of chocolate chip flourless zucchini muffins. One muffin is sliced in half and you can see the chocolate chips.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 cup grated zucchini
  • 1 cup creamy almond butter
  • ¼ cup maple syrup or honey
  • 3 eggs, beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup chocolate chips + more for topping

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

Serving: 1muffin Calories: 175kcal Carbohydrates: 9g Protein: 6g Fat: 14g Fiber: 6g Sugar: 5g
Course: Breakfast
Cuisine: American
Keyword: healthy zucchini muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    108 comments
    1. lisa
      September 16, 2021 AT 12:35 pm

      5 stars
      Thank you very much for this delightful recipe. I added more cinnamon and chocolate chips, I used 1/4 cup xylitol instead of the maple syrup or honey. These are scrumptious!

      1. Brittany Mullins
        September 17, 2021 AT 10:51 am

        So happy to hear these zucchini muffins were a success, Lisa. Thanks so much for the review + star rating. It means the world to me!

    2. Samantha
      August 21, 2021 AT 4:56 pm

      5 stars
      My fiancé requested zucchini muffins to have on hand for snacking while he is away on business. I made these and they were a hit! Subbed the 3 chicken eggs for a 1:1 vegan egg replacement, omitted the chocolate chips and sprinkled the top of each muffin with hemp seeds. A great portable and healthy muffin recipe!

      1. Brittany Mullins
        August 23, 2021 AT 12:27 pm

        Yay! So happy to hear these zucchini muffins were a success even with the substitutions, Samantha! Thanks so much for trying them and coming back to leave a review. It means so much to me!

    3. Ki
      August 21, 2021 AT 3:27 pm

      5 stars
      I love your recipes. Can you also have an option for egg substitute? My son is allergic to eggs. What can i use as egg substitute? (It would be great to know what to use as egg substitute in most of your recipes.)

      1. Brittany Mullins
        August 23, 2021 AT 4:36 pm

        I always include subs in the post if I’ve tried it. I haven’t tried an egg substitute for this recipe and it depends on the recipe if an egg substitute will work or not. Someone else said they tried a 1:1 vegan egg replacement and it worked for these muffins! Let me know if you try it 🙂

    4. Kelsey
      August 15, 2021 AT 12:11 pm

      5 stars
      I literally never write reviews but I just have to tell you these are my new favorite muffins ever, I’ve made four batches in the past two weeks. I have a gluten intolerance, and I’m so blown away by how good these are with only almond butter in them. Thank you so much for this recipe!

      1. Brittany Mullins
        August 16, 2021 AT 10:44 am

        Aw yay! This makes me so happy to hear, Kelsey! I’m so glad these zucchini muffins were a hit. Thanks for tying them out and coming back to leave a review. It means so much to me!

    5. Jen
      August 3, 2021 AT 9:12 pm

      4 stars
      Good flavour and rise but my muffins are very spongey inside, is this expected?

      1. Brittany Mullins
        August 6, 2021 AT 8:46 pm

        Mmm, they shouldn’t necessarily be spongey inside. Did they come out clean when you inserted a knife or toothpick into them?

Parchment paper lined with protein balls.

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