Almond Flour Zucchini Muffins are a great gluten free snack and breakfast. With warmer weather ahead, these muffins are light and refreshing. 

If you have ever had a busy morning where you leave the house without breakfast, then regret it later…go ahead and make an extra batch of zucchini muffins. They freeze well and are easy for on-the-go options, even for kids. 

One of the best things about making veggie muffins is that you can’t tell that they are in there (that is if you aren’t fond of the zucchini) but you can still benefit from the nutrition. 

Today we are going to be using almond flour, which is great for gluten free baking. The important thing to remember is to measure your ingredients accurately. When gluten is absent in baking recipes, the texture can change quickly, so they can be tricky when it comes to swaps and substitutions. 

Almond Flour Zucchini Muffin Ingredients

• almond flour
• maple sugar
• baking soda
• kosher salt
• ground nutmeg
• eggs
• grated zucchini – be sure to squeeze out the excess moisture
• extra virgin olive oil
• maple syrup – can swap for honey if needed

How to Make Almond Flour Zucchini Muffins

1. Place the paper liners into your mini muffin pan and preheat the oven to 375 degrees.
2. Stir together the almond flour, baking soda, salt, sugar, and nutmeg in a mixing bowl. 
3. Beat the eggs in a separate bowl. Whisk in the zucchini, oil, and maple syrup. 
4. Pour the dry ingredients into the wet and stir just until combined. 
5. Spoon about 2 teaspoons of muffin batter into each cup and bake for 15 minutes. 
6. Let the muffins cool before serving. 

Can You Turn These Muffins Into Bread?

Sure. Follow the same instructions except line a loaf pan with parchment paper. You will need to bake a little longer. So keep an eye out for when it turns golden brown. When a toothpick comes out clean your zucchini bread is done!

You can also use this same recipe to make regular size muffins, but again increase the cooking time. 

Do You Peel The Zucchini For Zucchini Bread or Muffins?

No, that’s not necessary. Just cut the ends off and grate. Leaving the peeling on or taking it off doesn’t change the way they taste, so if you were to peel it’s just extra work for you. 

Storing and Freezing Almond Flour Muffins 

Once the zucchini muffins cool, place them in a plastic bag or airtight container and refrigerate for 3 days. 

To freeze, place them in a plastic bag, separate the muffins with parchment paper if needed. Freeze for two months. 

Store them in single serving portions to make breakfast easy. 

Almond Flour Savory Zucchini Muffins 

Some like for their zucchini muffins to be savory versus a sweet treat. If that’s you, simply replace the maple sugar with grated parmesan cheese. 

Variations 

• If you like chocolate, fold in some chocolate chips or chunks just before adding the batter to the muffin cups.
• You can also mix in walnuts or pecans for an added crunch. 

More Easy Muffin Recipes You’ll Love:

• Blueberry Chia Muffins
• Banana Carrot Muffins
• Almond Flour Banana Muffins
• Vegan Blueberry Muffins
• Gluten Free Pumpkin Muffins

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are a great gluten free snack and breakfast. With warmer weather ahead, these muffins are light and refreshing.

4.12 from 9 votes

Print Pin Rate

Course: Breakfast, brunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Author: Abbie

Ingredients

• 2 cups almond flour
• ¼ cup maple sugar
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ teaspoon ground nutmeg
• 2 eggs
• ½ cup grated zucchini
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup

Instructions

• Preheat the oven to 375 degrees F. Line a mini muffin tin with 24 paper liners.
• In a bowl, mix together almond flour, sugar, baking soda, salt, and nutmeg.
• In a separate bowl, beat eggs. Add zucchini, oil, and maple syrup and whisk together well.
• Add the dry ingredients into the wet ingredient and stir together until combined.
• Spoon about 2 teaspoons into each prepared muffin cup. Bake for 15 minutes until golden brown. Allow to cool before serving.

Video

Notes

Note: for a more savory muffin, swap out the maple sugar for grated parmesan.