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.
Could you replace the 3 eggs with flax seed or applesauce, or would that affect the muffin too much?
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.
We enjoyed this recipe very much. My husband did not even realize that almond butter replaced the flour. It was a great way to use our first zucchini of the season!
Woo!! So glad these muffins were a hit, Marysia! Thanks so much for trying them and coming back to leave a review. I really appreciate it!
Could I use peanutbutter if I don’t have almond butter?
Definitely 🙂
Not a new favorite muffin for me but they do taste great. My fiancé really liked them and had 2 for breakfast!
These are tasty. Thanks for sharing! Would love to know if you’ve ever made banana muffins with almond butter replacing the flour.
Good flavour and rise but my muffins are very spongey inside, is this expected?
Mmm, they shouldn’t necessarily be spongey inside. Did they come out clean when you inserted a knife or toothpick into them?
I literally never write reviews but I just have to tell you these are my new favorite muffins ever, I’ve made four batches in the past two weeks. I have a gluten intolerance, and I’m so blown away by how good these are with only almond butter in them. Thank you so much for this recipe!
Aw yay! This makes me so happy to hear, Kelsey! I’m so glad these zucchini muffins were a hit. Thanks for tying them out and coming back to leave a review. It means so much to me!
I love your recipes. Can you also have an option for egg substitute? My son is allergic to eggs. What can i use as egg substitute? (It would be great to know what to use as egg substitute in most of your recipes.)
I always include subs in the post if I’ve tried it. I haven’t tried an egg substitute for this recipe and it depends on the recipe if an egg substitute will work or not. Someone else said they tried a 1:1 vegan egg replacement and it worked for these muffins! Let me know if you try it 🙂
My fiancé requested zucchini muffins to have on hand for snacking while he is away on business. I made these and they were a hit! Subbed the 3 chicken eggs for a 1:1 vegan egg replacement, omitted the chocolate chips and sprinkled the top of each muffin with hemp seeds. A great portable and healthy muffin recipe!
Yay! So happy to hear these zucchini muffins were a success even with the substitutions, Samantha! Thanks so much for trying them and coming back to leave a review. It means so much to me!
Thank you very much for this delightful recipe. I added more cinnamon and chocolate chips, I used 1/4 cup xylitol instead of the maple syrup or honey. These are scrumptious!
So happy to hear these zucchini muffins were a success, Lisa. Thanks so much for the review + star rating. It means the world to me!