These veggie packed flourless zucchini muffins are made with almond butter and sweetened with maple syrup. Gluten-free and perfect breakfast or snacking.
Last week I came home from Mexico to a huge bounty of zucchini from our garden. Needless to say, I’ve been on quite the zucchini bender. I have some old favorites like roasted zucchini and squash in coconut oil, zucchini noodles, zucchini boats and zucchini lasagna but this week I’ve been experimenting with a bunch of new recipes — from a one pot skillet meal with quinoa and beans to oven “fried” zucchini coins.
After all the savory zucchini dishes my sweet tooth kicked in and I decided to whip up a batch of zucchini muffins.
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 could have made regular sized muffins but minis are snackable and cute. I still don’t know why I love miniature things so much — it’s just a thing I guess. I actually had a miniature condiments collection in my bedroom while in high school. I can’t remember all the condiments or where I got them from but I know I had a mini Heinz Ketchup and the tiniest bottle of Tabasco ever. Hmm.. I wonder where those are now.
Anyhow, back to the muffins. They’re bite-size (and super cute), but they’re also really delicious. I still can’t get over the fact that they don’t have any flour — the texture is so fluffy and the flavor is spot on.
They 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.” These ones passed the taste test.
I kept the amount of chocolate chips small for these muffins (only 2 Tablespoons). 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!
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These veggie packed flourless zucchini muffins are made with almond butter and sweetened with maple syrup. Gluten-free and perfect breakfast or snacking.
Ingredients
- 1 cup zucchini, grated
- 1 cup creamy almond butter
- 1/4 cup maple syrup
- 2 eggs
- 1/2 Tablespoon chia seeds
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons dark chocolate chips or chunks
Instructions
- Pre-heat oven to 375°F and prepare a mini muffin tin by spraying well with cooking spray, or line the tins with paper liners. Set aside.
- Add all ingredients except chocolate chips into a medium-sized mixing bowl and stir until well combined. Gently stir in chocolate chips.
- Fill each muffin cavity about ¾ full with the muffin mixture.
- Bake for 7-8 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.
- Note: The tops of the muffins rise nicely in the oven but will deflate a bit as they cool. I also noticed that the top of the muffins stay a little moist. For this reason I recommend storing the leftover muffins in an airtight container in the fridge or the freezer. They freeze really nicely and you can quickly thaw them in the toaster oven or by just letting them sit out at room temperature for a bit.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 87
- Sugar: 3g
- Fat: 7g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
These look awesome! I’m intrigued about the texture…I suppose that just means I’ll have to make a batch 🙂
Love these! I’ve made almond butter muffins with banana before..the deflating is a bummer but I bet they taste amazing!
Oh my, this sounds fantastic! I absolutely love baked goods with zucchini! It’s a great way to sneak some veggies in. Yum!
When I first read ‘almond butter’, I though you meant ‘almond flour’. I’m intrigued!
Baking these this weekend! They’ll make a good breakfast option for the coming week. Thanks for the recipe! 🙂
Yay! Let me know how they turn out. 🙂
Yum these sound sooo amazing Brittany. Such a great recipe.
Thanks Beth! 🙂
Do you use any natural pesticides on your zucchini plants? Both my cucumbers and zucchini were annihilated by beetles this summer and I am sooo sad! 🙁 Was looking forward to a similar bounty and so far I’ve gotten two sad cucumbers and squat from my zuke plant. Would love to hear your tips on keeping pests away, if you have any!
Hi Jenn, no we’re not using any pesticides on our garden. We’re having issues with squirrels eating our tomatoes but the zucchinis have been fine. Sorry I don’t have any good tips to share. :/
I’ve never tried making flour less muffins but they looks amazing! Love the flavours!!
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This is a great idea and I love that they are bite size too. I have a friend who avoids wheat and I think these would be perfect for me to make for her!
I made these yesterday, pretty much as soon as I saw your post! They are absolutely out of this world!!! Seriously – everyone who has tried them has raved! I ended up with more than 24, though, so I used the extra batter for four brownie-sized ones, too. (I used one of those pans for making individual brownies). I baked them just a little bit longer. I have a feeling this is a recipe I’ll be making over and over again! Thank you!!!
Yay! I’m so glad that you enjoyed the muffins, MaryBeth. I posted a portion of your comment on my Facebook page in hopes that your review will inspired others to try the recipe. 🙂 Thank you again for coming back to comment and let me know how they turned out.
They look great, I’ll have to try them!
So excited to try these and find yet another use for zucchini! I think it was a banner year!
These look fantastic! Love using almond butter to make muffins 🙂
I made these tonight and they are fabulous! love that you suggested mini muffins, they make a perfect little snack. I tried one batch with the chocolate chips and one without–I’m not sure which is better! I can’t wait to have my friends and family try them, I’m sure they’ll be a hit. I’m new to your blog, and can’t wait to explore more! Thanks!
Welcome Kristen! I’m so glad you’re enjoying the muffins. Thanks for coming back to let me know how they turned out. <3
I made these in regular muffin tins and they are SO good! I was skeptical when they first came out of the oven, but they taste much better after cooling. Thank you so much for posting this!
will be going to a Reiki evening soiree soon…potluck requirements= loooo sugar, high nutritrion…lots of healers, green and healthy eaters in the midst. My kind of peeps: take the time, add something good, homemade, and healthy to the feast. Your muffins are right on time…and in the meantime, DIY cold brew coffee, corn, avocado and quinoa salad, and blueberry basil smoothies!! Feel like I’m spending the week with you- THANKS!!! Your website is great!!! Just signed up…what fun and goodness coming my way!!
Aloha- plan to make these in the morning with my 4 and 2 year olds. I don’t have almond butter on hand so am going to sub sunflower butter instead. Think it’ll be ok?
omg. yes. I used half zucchini, half summer squash (SO MUCH SUMMER SQUASH), homemade cashew/sunflower seed butter instead of almond butter, and excluded the chocolate chips, and they are great!! Super moist, nice little crunch from the chia seeds, love the cinnamon! I only had one mini muffin pan so I filled those babies up, and then put the rest of the batter in a small le creuset baking dish. great recipe.
Hooray. So excited that they turned out will for you. Enjoy!!
these muffins look interesting but i do not have zucchini available. do you feel carrots will work?
I’ve never tried them with carrots instead of zucchini so I’m not sure how well the muffins will turn out. Let me know if you test it out.
I doubled the recipe and made them full size. They were amaaaaaazing. I also added a teaspoon of cardamom and who scoops of a good vanilla flavored protein powder. They were amazing. Had no idea almond butter was such a great flour substitute. Thanks so much for the tip I’ll definitely be using almond butter in the recipes I develop.
Not sure how your post landed in my Facebook feed but am so glad it did. I love these muffins and they are perfect for a pre-race energy boost before a 5K walk/run. So easy to throw together and I love that there is no flour in them at all!
So glad you found and enjoyed them. 🙂
Love these for my toddler. How would you modify to make an 8×8 bread pan?
Hi quick question! Can I make these into regular muffins instead of mini?
I haven’t tried it so I’m not 100% sure the texture would hold up as well in larger muffin form and they’ll probably take longer to bake. If you try it, please do report back and let me know. 🙂
I have never left a comment on a food blog before but I felt like I had to after making these today! They are incredible!!!!! Thank you so much for a delicious healthy muffin recipe!
Just made your muffins with lots of substitutions based on what I had on hand… Subbed applesauce for the maple, used 3 different nut butters (finishing empty jars!) & added a scoop of protein powder. Also left out the chocolate chips. Still turned out great, thanks!
Love the sound of this recipe! Do you think peanut butter would work ok instead of almond butter?
I just made these with peanut butter and they turned out great. I had to bake them for 10 minutes, instead of 7-8.
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Could you sub applesauce or mashed banana for the maple syrup?
I haven’t tried that, but you could certainly experiment and see how it turns out! 🙂
These muffins are delicious! They taste decadent, even without the chocolate chips. Like others who commented, my batch made more than 24 muffins (even better!)
Looks amazing! Am I able to sub soynut butter in place of the almond butter (allergy issues)?
Yes! Soynut butter or sunflower seed butter should definitely work!
Love these muffins!! I’m doing a 30 day cleanse type thing and maple syrup isn’t allowed. What can I substitute? Stevia is the only sweetener on the approved foods list. Does applesauce work?
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Love these muffins!! What could be substituted for maple syrup? Stevia? Applesauce?
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I made these and they are delicious!! Especially straight out of the oven. The melted chocolate is divine. I did notice that I had to cook these twice as long as the recipe recommends. Sooooo good! Thank you.
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This recipe is so easy to make and absolutely delicious. I made it several times now & the muffins go so fast – they barely make it a few days. I was surprised how the texture was so light. This is my new favorite website for recipes.
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These were great! Just in case anyone is wondering, I substituted sunflower seed butter for the almond butter, and “flax eggs” for the eggs, and they turned out well. Thank you for the great recipe!
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