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

More Zucchini Recipes

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.59 from 95 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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118 Comments

  1. 5 stars
    These are absolutely delicious, and will now be made regularly in my home! I used Camino white baking chips instead of chocolate chips, and made mini muffins. Great for breakfast, snacks, or dessert.

    1. WOO! This makes me so happy to hear, Danielle. I am so glad you gave these a try and they turned out great for you. Thank you for your review + star rating, I really appreciate it!

    1. That should be fine, just make sure they are thawed and drained really well. Let me know how it turns out!

    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.

    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!

  2. 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.

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