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 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!!!
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.
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.
So glad these muffins were a hit!! Thanks for making them and for coming back to leave a review. I so appreciate it, Sandra!
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!
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!
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.
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!
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 !!!
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. 🙂
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!
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. 🙂
Super easy and delicious! Will be making more soon 👍🏼👍🏼
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!
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
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.
How’d they turn out for you Megan?!
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. 🙂
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!