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
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.
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!
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
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.
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
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.
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.
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?! 🙂
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?
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!
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.
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!
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!
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!
These muffins !!!! They turned out absolutely amazing, so yummy! I will be making these over and over!
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.