Healthy Zucchini Muffins

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

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

Sneak Veggies Into Your Muffins

These epic 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 chocolate chip zucchini muffins. The top muffin has a bite taken out of it.

More Healthy Muffin Recipes to Try:

More Zucchini Recipes:

If you make these healthy zucchini muffins, please be sure to leave a comment and star rating letting me know how it turns out for you! Your feedback is super helpful for the EBF team and other EBF readers. 

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

Healthy Zucchini Muffins

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12


These veggie packed flourless zucchini muffins are made with almond butter and sweetened with maple syrup. Gluten-free and perfect breakfast or snacking.


  • 1 cup grated zucchini
  • 1 cup creamy almond butter
  • 1/4 cup maple syrup or honey
  • 3 eggs, beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup chocolate chips + more for topping


  1. 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.
  2. 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.
  3. 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.
  4. Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
  5. 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.
  6. 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.


  • For mini muffins, follow the instructions, but use a mini muffin tin and only bake them for 10-12 minutes.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 175
  • Sugar: 5g
  • Fat: 14g
  • Carbohydrates: 9g
  • Fiber: 6g
  • Protein: 6g

Keywords: almond butter zucchini muffins

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Recipe rating

    1. Joy C Nicholson
      April 11, 2021 AT 12:24 pm

      These are great! My son has celiac, so I normally cook with almond flour or gluten free flour. However, I have been having some issues due to almond flour. I am so glad to have found a muffin that I don’t need any flour at all. These are yummy!!!

      1. Brittany Mullins
        April 12, 2021 AT 11:28 am

        Yay! I’m so glad these muffins were a hit, Joy. That makes me so happy to hear. Thanks for making them and coming back to leave a review. It means the world to me.

    2. Sandra Wright
      March 15, 2021 AT 1:20 pm

      Made these and they are sooooo delicious. My family loves them and the batch is gone in no time. Have to make these at least two times a week. Thanks so much for this recipe. Can’t say enough and would give these more than five stars if I could.

      1. Brittany Mullins
        March 15, 2021 AT 3:00 pm

        So glad these muffins were a hit!! Thanks for making them and for coming back to leave a review. I so appreciate it, Sandra!

    3. Amber Fry
      September 9, 2020 AT 6:06 pm

      I was so surprised to see these rise as much as they did! They’re delicious! I didn’t have almond butter, but I did have Nutzo on hand and they turned out great. Great flourless option!

      1. Brittany Mullins
        September 10, 2020 AT 12:30 pm

        So glad these muffins turned out for you, Amber! Isn’t it crazy how well they rise without flour?! Thanks for making these and for coming back to leave a comment + star rating. I appreciate it!

    4. Laurie
      August 15, 2020 AT 10:37 am

      These muffins are absolutely delicious! I’m so happy that I read the reviews as I didn’t have Almond butter and also substituted it with Peanut butter and they came out perfect! I will be making these for our camping trip next weekend. We’ll see if anyone can figure out that they are flourless.

      1. Brittany Mullins
        August 17, 2020 AT 3:27 pm

        Yay! So glad these muffins turned out for you, Laurie. 🙂 Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

    5. Jenny
      August 14, 2020 AT 6:41 pm

      I’m so happy I dared and tried this recipie !!! I can’t believe how good they are !!! I replaced one egg with flax seed and almond butter with peanut butter !!! They are soooo Tammy I can’t believe it !!! Thank you !! Thank u!!! Thank u !!!

      1. Brittany Mullins
        August 14, 2020 AT 7:35 pm

        Ahh yay, Jenny that makes me so happy to hear!! I’m so glad you tried this recipe and loved it. Thanks so much for coming back to leave a comment and star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂

    6. Kayla
      August 11, 2020 AT 1:35 pm

      I am not a baker, so I was a bit nervous to try this recipe out, especially since I subbed out the almond butter for creamy peanut butter BUT it turned out great! Can only taste a hint of zucchini, the flavor really comes from the maple syrup and cinnamon, which is delish! Quite easy and the macros are great!

      1. Brittany Mullins
        August 11, 2020 AT 6:06 pm

        So glad this recipe was a hit, Kayla! Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    7. Steffi
      August 3, 2020 AT 6:46 am

      Super easy and delicious! Will be making more soon 👍🏼👍🏼

    8. Melissa
      August 2, 2020 AT 4:01 pm

      I just made the flourless almond butter zucchini muffins today. When they came out of the oven they looked so pretty, and the texture and flavor is definitely five star plus! They’re light and flavorful!
      A great treat anytime! Another homerun for one of your recipes!

      1. Brittany Mullins
        August 3, 2020 AT 12:28 am

        Ahh yay!! That makes me so happy to hear, Melissa. I’m so glad you enjoyed these muffins. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it! <3

    9. Megan
      July 28, 2020 AT 9:06 am

      Delicious! I would never guess that these didn’t have flour in them. The only note is that I would combine the dry ingredients first because when mixed them all together I added wet ingredients first then the baking soda started clumping; a little worried I might get a metallic bites out of a few of the muffins.

      1. Brittany Mullins
        July 28, 2020 AT 8:37 pm

        How’d they turn out for you Megan?!

    10. Alicia
      July 25, 2020 AT 1:48 pm

      I was looking for something a little more healthy to satisfy my sweet tooth and OMG AMAZING!!! You can’t taste the zucchini at all! It’s the perfect sweetness. I didn’t have almond butter so I substituted the almond butter with natural crunchy peanut butter and the crunch of the peanuts really add another level in my opinion! Would definitely recommend anyone to try this. I know I will be making this plenty of times again. 🙂

      1. Brittany Mullins
        July 26, 2020 AT 6:14 pm

        Ahh yay!! That makes me so happy to hear, Alicia. 🙂 I’m so glad these muffins were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

    11. Hayley
      May 6, 2020 AT 12:51 pm

      These are DELICIOUS! I needed to use some zucchini before it went bad, and I wanted to make something my toddler would enjoy. She helped me whip these up right before nap-time. I couldn’t wait for her to wake up to try them – they look and taste amazing. I know she will be very happy with her afternoon snack today 🙂
      This is definitely repeat recipe!

      1. Brittany Mullins
        May 6, 2020 AT 11:12 pm

        Ahh I love hearing that!! I’m so glad these muffins were a hit. Thanks for trying them and for coming back to leave a comment and star rating. I so appreciate it, Hayley. <3

    12. Anna P.
      April 17, 2020 AT 11:18 am

      These are to die for! I love keeping them in my freezer for a little treat when I have a craving. I was super skeptical about a muffin without flour but you truly don’t miss it at all! They are also ridiculously moist.

    13. emily
      February 13, 2020 AT 5:32 pm

      I love these muffins! In the video, your almond butter looks runnier than mine– do you warm it up first? Specific brand? The one I normally get has very little oil in it, so it was tough to get it mixed. The muffins were still really tasty

      1. Brittany Mullins
        February 14, 2020 AT 2:02 pm

        Hey Emily – I’m glad you’re loving these muffins! Sometimes, I mix my nut butter with a little coconut oil and melt it for a few seconds to achieve that runny consistency. I normally just buy natural nut butter at the store that has just one ingredient.

    14. Anna
      November 19, 2019 AT 11:15 am

      These are awesome and so easy! I had no idea that almond butter could replace flour – super cool! I chopped up half of a Hu dark chocolate bar (no refined sugar, no dairy, no soy lecithin) instead of chocolate chips since I couldn’t find any “clean” chocolate chips in my store, and it worked great. These are keeping in the fridge well and I’m enjoying bringing one to work each day as a morning snack.

      1. Brittany Mullins
        November 19, 2019 AT 2:25 pm

        I’m so glad you tried and enjoyed these muffins, Anna! Isn’t it crazy how well the almond butter works as a replacement for flour?! 🙂

    15. Silvana
      October 18, 2019 AT 11:56 pm

      Just made the zucchini and chic chip muffins and was just wondering if they are supposed to be very moist or do they set in time?

      1. Brittany Mullins
        October 20, 2019 AT 4:44 pm

        Hi Silvana. They should be baked through! They might be a little more moist than traditional muffins, but not mushy. Hopefully that makes sense. And definitely store them in the fridge!

    16. Sharon
      August 7, 2019 AT 12:44 am

      Thank you for this recipe! I’m in my 3rd trimester and was on the search for a healthy treat after being diagnosed with gestational diabetes. Thankfully these do not spike my blood sugar yet still satisfy my sweet tooth.

    17. Katie
      July 29, 2019 AT 2:07 am

      I made these muffins and I’m obsessed! I work from home and like to have snacks that are convenient that I don’t feel guilty about. So excited to add these muffins to my list!

    18. Katie
      July 28, 2019 AT 3:36 pm

      I have celiacs disease and recently my doctor told me to cut out all oats as well (even GF) because of cross contamination possibly affecting me. These are by far the best gluten-free muffins I have had including any with oats. And they were so easy! I would love to see more recipies with the almond butter substitute!

    19. Jema
      July 28, 2019 AT 12:56 pm

      Hi Brittany! I received a lot of zucchini from my local CSA. I just made this muffins this morning and doubled the recipe. This easy recipe is another winner. Thank you for posting such great recipes! Btw, I also made the Mango chia and peanut butter chia puddings. Yummy!

    20. Heather Fisher
      July 26, 2019 AT 6:58 pm

      These muffins !!!! They turned out absolutely amazing, so yummy! I will be making these over and over!

      1. Brittany Mullins
        July 26, 2019 AT 10:53 pm

        Oh awesome! Thank you so much for letting me know, Heather. I’m glad you enjoyed them so much. And thank you for taking the time to leave a comment and star rating. I really appreciate it.

    21. Kori
      July 26, 2019 AT 4:55 pm

      This recipe is fool-proof, amazing, & versatile! I used sunflower seed butter because it is what we had on hand, & these turned out beautifully. My husband text me this afternoon to share how much he loved it too. I highly recommend them!

      1. Brittany Mullins
        July 26, 2019 AT 10:52 pm

        Oh yay!! This makes me so happy, Kori. And I’m so glad to hear that they turned out with the sunflower seed butter too. It’s super helpful to know that they can easily be made nut-free if needed.

    22. Kori
      July 25, 2019 AT 11:56 am

      I recently made Erin’s (Well Plated) Avocado Chocolate Zucchini Muffins, and we gobbled them up. These sound so amazing, and I can’t wait to make them! I hate to be that person to ask about substitutions right off the bat, but do you think sunflower seed butter would be the wrong flavor? We have it on hand, so I hoped perhaps it may be tasty. Thanks, Brittany!

      1. Brittany Mullins
        July 25, 2019 AT 2:39 pm

        Hey Kori! Sunflower butter should work just fine flavor-wise, but I know sunflower seed butter has a tendency to turn baked goods green based on the reaction it has with baking powder/soda. It’s not a big deal, but they will probably look a little funny.

    23. Jag
      July 22, 2019 AT 7:32 pm

      These are amazing! Was worried they would be dry but they are perfect! Will double the recipe next time.

      1. Brittany Mullins
        July 23, 2019 AT 9:39 am

        Woo!! I’m so glad they turned out well for you, Jag! And thank you for taking the time to come back and leave a comment and star rating. I so appreciate it.

    24. Joanna
      June 8, 2019 AT 11:30 pm

      I have to make this once I get my maple syrup shipped from Canada! Original maple syrup is so expensive in my country 🙁 Will come back with the results

    25. Jennifer
      June 6, 2019 AT 2:11 am

      When did the chia seeds get eliminated? I made this recipe so many times and love it!!! but today I noticed the recipe changed? Anywhere I can find the old recipe?

      1. Brittany Mullins
        June 6, 2019 AT 9:03 am

        Hi Jennifer. I recently retested the recipe and realized the muffins were super moist and I didn’t love the texture of the chia seeds so I removed them from the recipe. If you really enjoyed the original recipe, you can just add 1/2 Tablespoon of chia seeds into the mix and only use 2 eggs instead of 3. The new recipe also uses 1/2 teaspoon baking powder instead of the 1/2 teaspoon of baking soda + 1 teaspoon of apple cider vinegar. So if you loved the old recipe, just make those swaps. Or try the new version and see if you like it better! 🙂

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