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, 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 flourless 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 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!

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.

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

More Healthy Muffin Recipes to Try

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4.59 from 93 votes

Flourless Zucchini Muffins

These flourless zucchini muffins are made with almond butter and sweetened with maple syrup. They're grain-free, gluten-free and perfect for breakfast or snacking.
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: healthy zucchini muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




114 Comments

  1. These look awesome! I’m intrigued about the texture…I suppose that just means I’ll have to make a batch 🙂

  2. Love these! I’ve made almond butter muffins with banana before..the deflating is a bummer but I bet they taste amazing!

  3. Oh my, this sounds fantastic! I absolutely love baked goods with zucchini! It’s a great way to sneak some veggies in. Yum!

  4. When I first read ‘almond butter’, I though you meant ‘almond flour’. I’m intrigued!

  5. Baking these this weekend! They’ll make a good breakfast option for the coming week. Thanks for the recipe! 🙂

  6. 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!

    1. 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. :/

  7. 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!

  8. 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!!!

    1. 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.

  9. 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!

    1. Welcome Kristen! I’m so glad you’re enjoying the muffins. Thanks for coming back to let me know how they turned out. <3

  10. 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!

  11. 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!!

  12. 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?

  13. 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.

    1. 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.

  14. 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.

  15. 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!

    1. 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. 🙂

  16. 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!

  17. 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!

  18. Love the sound of this recipe! Do you think peanut butter would work ok instead of almond butter?

  19. 4 stars
    I just made these with peanut butter and they turned out great. I had to bake them for 10 minutes, instead of 7-8.

  20. 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!)

  21. 5 stars
    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?

  22. 5 stars
    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.

  23. 5 stars
    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.

  24. 5 stars
    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!

  25. 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. 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! 🙂

  26. 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

  27. 5 stars
    These are amazing! Was worried they would be dry but they are perfect! Will double the recipe next time.

    1. 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.

  28. 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. 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.

  29. 5 stars
    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. 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.

  30. 5 stars
    These muffins !!!! They turned out absolutely amazing, so yummy! I will be making these over and over!

    1. 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.

  31. 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!

  32. 5 stars
    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!

  33. 5 stars
    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!

  34. 5 stars
    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.

  35. 5 stars
    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. 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!

  36. 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. 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?! 🙂

  37. 5 stars
    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. 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.

  38. 5 stars
    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.

  39. 5 stars
    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. 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

  40. 5 stars
    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. 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!

  41. 4 stars
    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.

  42. 5 stars
    Hi,
    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. 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

  43. 5 stars
    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. 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. 🙂

  44. 5 stars
    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. 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. 🙂

  45. 5 stars
    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. 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!

  46. 5 stars
    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. 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!

  47. 5 stars
    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. So glad these muffins were a hit!! Thanks for making them and for coming back to leave a review. I so appreciate it, Sandra!

  48. 5 stars
    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. 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.

    1. I’m not sure, I haven’t tested it before so I have no idea how the muffins will turn out. I’m not sure if it will work since we’re not using flour in this recipe, but let me know if you decide to try it.

  49. 5 stars
    We enjoyed this recipe very much. My husband did not even realize that almond butter replaced the flour. It was a great way to use our first zucchini of the season!

    1. Woo!! So glad these muffins were a hit, Marysia! Thanks so much for trying them and coming back to leave a review. I really appreciate it!

  50. 4 stars
    Not a new favorite muffin for me but they do taste great. My fiancé really liked them and had 2 for breakfast!

  51. 5 stars
    These are tasty. Thanks for sharing! Would love to know if you’ve ever made banana muffins with almond butter replacing the flour.

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

  52. 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. 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!

  53. 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. 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 🙂

  54. 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. 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!

  55. 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. 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!

  56. 5 stars
    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.

    1. Yay! Glad to hear the loaves were a hit. Thanks for making this recipe and leaving a review, Misty. I really appreciate it.

    1. AH! I am so excited to hear that you are loving this recipe, Teri. Thank you so much for sharing your review + star rating, I so appreciate it!

    1. Hi Morgan – I’m not sure, I haven’t tested it before so I have no idea how the muffins will turn out. I’m not sure if it will work since we’re not using flour in this recipe, but let me know if you decide to try it.