Flourless Zucchini Muffins
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Published Jul 23, 2019, Updated Sep 07, 2023
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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.
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.
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!
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.
More Healthy Muffin Recipes to Try
- Almond Flour Muffins
- Strawberry Protein Muffins
- Carrot Raisin Muffins
- Healthy Blueberry Muffins
- Healthy Pumpkin Muffins
- Oatmeal Banana Muffins
- Protein Muffins
More Zucchini Recipes
- Tofu Zucchini Lasagna
- Zucchini Noodle Spaghetti Salad
- Taco Zucchini Boats
- Zucchini Banana Bread
- Healthy Zucchini Noodle Recipes
- Zucchini Brownies
Flourless Zucchini Muffins
Ingredients
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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!!
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?
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!!
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!
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
These look fantastic! Love using almond butter to make muffins 🙂
So excited to try these and find yet another use for zucchini! I think it was a banner year!
They look great, I’ll have to try them!