Flourless Zucchini Muffins
118
Published Jul 23, 2019, Updated Sep 07, 2023
This post may include affiliate links. Thank you for your support.
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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
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!
Yes! Any nut butter will work!
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!)
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! 🙂
I just made these with peanut butter and they turned out great. I had to bake them for 10 minutes, instead of 7-8.
Love the sound of this recipe! Do you think peanut butter would work ok instead of almond butter?
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!
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!
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. 🙂
Love these for my toddler. How would you modify to make an 8×8 bread pan?
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. 🙂