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Almond Flour Zucchini Muffins

Almond flour zucchini muffins that turn out light and moist with a slightly nutty, tender crumb and visible zucchini flecks. This gluten-free (and grain-free/paleo-friendly) muffin bake uses grated, squeezed-dry zucchini for a clean, wholesome bite.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup almond flour
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 3 eggs
  • 0.25 cup maple syrup or honey Use maple syrup or honey.
  • 0.25 cup coconut oil, melted
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.5 cup chopped walnuts or chocolate chips (optional) Optional.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep muffin tin
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners, so the batter can bake right away.
Mix dry ingredients
  1. Whisk almond flour, baking soda, cinnamon, nutmeg, and salt in a large bowl until the spices and leavening are evenly distributed.
Mix wet ingredients
  1. Beat eggs, maple syrup or honey, melted coconut oil, and vanilla extract in a separate bowl until smooth and glossy.
Combine batter
  1. Stir the wet mixture into the dry mixture until a thick, uniform batter forms with no dry pockets.
Fold in zucchini and optional add-ins
  1. Fold in the grated zucchini and chopped walnuts or chocolate chips (if using) until evenly speckled throughout.
Fill muffin cups
  1. Divide the batter evenly among the muffin cups, filling each about ¾ full for domed tops.
Bake
  1. Bake for 20–22 minutes at 350°F until the tops are set and golden; the centers may feel slightly soft but firm up as they cool.
Cool before removing
  1. Cool completely in the pan before removing—at least 15 minutes—so the almond flour crumb holds together.

Notes

Pro tip: squeeze the grated zucchini very well so the muffins bake up tender (not soggy). Store airtight in the fridge for up to 4 days; freeze cooled muffins for up to 2 months and thaw overnight in the fridge. For a dairy-free option, this recipe is already dairy-free; for a lower-sugar take, use the same syrup/honey swap but reduce sweetness by using the lower end of your preferred sweetener amount (keep total liquid the same).