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.
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.
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!
Delicious and healthy zucchini muffins made with almond butter and sweetened with maple syrup. Flourless, gluten-free and perfect for breakfast or snacking.
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.
These are my go to muffins! I make them all the time. This last time I didn’t have muffin liners so made perfect little super mini “loaves” in the epicure pan. Loved them.
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!
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!
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!
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.)
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 🙂
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!
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!
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These are my go to muffins! I make them all the time. This last time I didn’t have muffin liners so made perfect little super mini “loaves” in the epicure pan. Loved them.
Yay! Glad to hear the loaves were a hit. Thanks for making this recipe and leaving a review, Misty. I really appreciate it.
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!
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!
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!
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!
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.)
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 🙂
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!
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!