Description
These almond flour zucchini muffins are moist, naturally gluten-free, and lightly sweetened for the perfect healthy breakfast or snack. Made with grated zucchini, cinnamon, and almond flour, they’re easy to prep, freezer-friendly, and ideal for busy mornings. Dairy-free optional and kid-approved, these muffins are a comforting yet nutritious way to start your day.
Ingredients
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1 1/2 cups grated zucchini, moisture wrung out
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2 1/4 cups blanched almond flour
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1/4 cup cornstarch or tapioca starch (optional)
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1 1/2 tsp ground cinnamon
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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2 large eggs + 1 egg yolk
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1/2 cup packed brown sugar
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2 tbsp vegetable oil or melted coconut oil
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2 tsp vanilla extract
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Optional: turbinado sugar for topping
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
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Squeeze grated zucchini in a towel to remove excess moisture.
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In a large bowl, mix almond flour, starch, cinnamon, baking powder, baking soda, and salt.
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In another bowl, whisk eggs, yolk, brown sugar, oil, and vanilla until smooth.
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Combine wet and dry ingredients until just mixed.
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Gently fold in zucchini.
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Divide batter into muffin cups (¾ full). Top with turbinado sugar if desired.
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Bake 20–22 minutes until golden and a toothpick comes out clean.
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Cool in tin briefly, then transfer to wire rack.
Notes
Make sure to wring out zucchini to avoid soggy muffins.
Cornstarch improves texture but is optional.
For added nutrition, stir in flaxseed meal.
You can substitute sunflower seed flour for a nut-free version, but the taste will differ.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Gluten-Free Baking
- Method: Baking
- Cuisine: American