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These zucchini almond flour muffins made with almond flour, oats, almond butter and spices make for the best gluten free zucchini muffins. Plus, they’re ready in about 30 minutes and make for a great kid-friendly snack.

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We absolutely love muffins in our house. As a mom and Registered Dietitian, I value healthy muffins for convenience and ability to add fruits and veggies to them.

It’s no surprise that these almond flour zucchini muffins are great as meal prep muffins and great when you need a portable snack in a pinch.

These zucchini muffins with almond flour are moist in the middle and a little crisp at the edges, so if you love baking with almond flour or prefer a gluten free zucchini muffin, you’ll love these.

This can also be great as a zucchini baby led weaning recipe – If serving zucchini muffins to babies, just omit or reduce the sugar!

If it’s not obvious I love muffins yet, check out this post with tons of ideas for baby led weaning muffins and muffins for kids.

Why You’ll Love Zucchini Almond Flour Muffins

• Convenient – Almond flour zucchini muffins are great for on the go! Pack some in a stasher bag for soccer practice, post workout snacks, or even a breakfast on-the-go. These are hands down one of my favorite postpartum snacks and healthy snacks for athletes.
• Freezer friendly – One of the top requirements I have for snacks to be meal-prep friendly is that they must be freezer-friendly! That’s because I love to make multiple batches at once and freeze for later – which is just what I do with these zucchini almond muffins.
• Great way to get veggies in for kids– I don’t know about you, but adding veggies to kids muffins is so fun! I love throwing shredded zucchini into muffins or baked goods, like pumpkin zucchini muffins, tofu brownies and gluten free chocolate zucchini muffins.
• Healthy snack for kids– These almond flour zucchini muffins are exceptionally great for kids, since have fiber + lots of healthy fats from the almond flour and almond butter. Fat is great for little growing brains, plus it helps to keep them full, and coming back asking for more snacks! Due to their high-fiber ingredients, they are also a great recipe for constipation in toddlers.

Ingredients

The good news is that aside from almond flour, most of the ingredients for these almond flour zucchini muffins are pantry staples for us.

I order almond flour from Thrive Market every few months.

• zucchini – We will be grating the zucchini to remove the excess moisture!
• almond flour – I didn’t test these with coconut flour or alternate gluten-free flours, so I would stick with almond flour for the best results. See the note below on substituting almond flour.
• gluten free oats – All oats are gluten-free but some may have traces of gluten depending on how and where they are grown. If you have a gluten intolerance or allergy, make sure you seek out specific gluten-free oats.
• almond butter – I love buying in bulk from Costco! Peanut butter is an easy switch for the almond butter and will result in a more mild muffin flavor. If you prefer a nut free muffin, sunflower butter will work great also.
• eggs
• butter – You could also use coconut oil for a dairy free zucchini muffin version
• vanilla extract
• sugar – I used a combination of white and brown sugar, but coconut sugar or maple syrup could also work. If you don’t have brown sugar, you can just use 2/3 cup white sugar. However, I prefer the caramel taste that brown sugar gives. You can reduce the amount of sugar as preferred. When making for kids, I usually use 1/3 cup vs. 1/2 cup.
• baking soda
• baking powder
• salt
• cinnamon
• nutmeg
• chocolate chips – Chocolate chips are totally optional, but we love them mixed in! They melt inside and on top and I love to top them with extra peanut butter or almond butter for a satiating snack.

Optional – You may also choose to add flax seeds, chia seeds or hemp seeds for extra nutrition!

How to Make Almond Flour Zucchini Muffins

Once you have your ingredients accounted for, preheat your oven and line your muffin pan with non-stick spray or liners.

The most time-consuming part is grating the zucchini and releasing the water. I prefer to do it with a cheesecloth or dish towel near by.

You can use a box grater or cheese grater – the same method for grating apples, like in these sweet potato apple muffins.

After grating the zucchini, bring the corners of the cheesecloth together and twist to trap the grated zucchini.

Wring out the zucchini and squeeze as much water out as possible over a cloth or paper towel.

There should be about one cup!

Then, mix your dry ingredients and wet ingredients in separate bowls.

Add them together in a large bowl, mixing in your almond butter and chocolate chips and you’re ready to bake.

You’d never know these oatmeal almond flour muffins have zucchini by the end product because you can’t really see the shredded zucchini in the muffin batter.

And you definitely don’t taste it!

But you’re getting the micronutrients and beneficial plant compounds that it has.

I never want to purposely trick kids into eating muffins, but when they see chocolate chips, it usually overrules any “yuck” statement of vegetables in them.

Plus, chocolate chip zucchini muffins are still healthy.

Once everything is mixed, place your muffins in the oven for 20-24 minutes. I found that 22 minutes was the perfect baking time to produce a moist-in-the-middle muffin with melty chocolate chips.

Then, remove from oven and let them cool on a wire rack for 10-12 minutes.

Recipe Notes and Questions

Swapping Flour

Almond flour is higher in fat than your traditional all-purpose or whole wheat flour. Fat is a key component for making things tender and moist.

According to King Arther Baking, you can substitute almond flour for 25% of the flour in a recipe, either by weight or volume.

Making Dairy Free Muffins

You can swap coconut oil for butter to keep these dairy free. Don’t forget about dairy free chocolate chips – I love these! Or, try these dairy free blueberry muffins!

Making Healthy Vegan Zucchini Muffins

I didn’t test these as vegan, I would think using flax eggs would work similarly to make these vegan gluten-free zucchini muffins.

• Mexican street corn zucchini dip
• Zucchini Salmon Cakes
• Gluten free fish sticks
• Leftover Oatmeal Cookies
• Gluten Free Fruit Pizza

Servings 12 muffins

Zucchini Almond Flour Muffins

Sarah Schlichter, MPH, RDN

For the best gluten free zucchini muffins, look no further than these zucchini almond flour muffins made with almond flour, oats, almond butter and spices. A delicious and satisfying snack for the whole family.

5 from 2 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Ingredients  

1x2x3x

• 2 zucchini
• 1 1/2 cup almond flour
• ½ cup quick oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/3 c white sugar
• 1/3 c brown sugar
• 3 T butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup almond butter, creamy
• ¾ cup chocolate chips

Instructions 

1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper or foil liners, and spray liners with non-stick spray.
2. Finely grate the zucchini, leaving the skin on. Once the zucchini is grated, it should have a pulpy consistency.
3. Transfer zucchini to the center of either a 12 inch x12 inch double-layer sheet of cheesecloth or a clean dish towel. Gather the corners of the cheesecloth together, and twist to trap the zucchini in the cloth. Using both hands, wring out the zucchini, squeezing out as much water as possible. Continue this process for about a minute, until no more water comes out. The remaining grated zucchini should amount to about 1 cup. Set grated zucchini aside.  
4. In a medium mixing bowl, mix together almond flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
5. In a large mixing bowl, whisk together both sugars and melted butter until well combined. Add eggs, vanilla, almond butter, and grated zucchini, and again, whisk until combined.   
6. Add 1/3 of the dry ingredients to the wet ingredients, and whisk until combined. Repeat process twice more until all of the dry ingredients are added. Fold in the chocolate chips.
7. Transfer batter to lined muffin pan, distributing the batter equally among the 12 cups. Bake 22-24 minutes, until tops are slightly brown around the edges.
8. Cool 10 minutes before removing from pan. Enjoy!

Equipment

Nature’s Eats Blanched Almond Flour, 32 Ounce

KIRKLAND SIGNATURE Creamy Almond Butter, 1.68 Pound (Pack of 2)

Nutrition

Serving: 1Calories: 260kcalCarbohydrates: 24gProtein: 6gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 39mgSodium: 260mgFiber: 4gSugar: 18g

Did you make this recipe?Let us know how it was!