Zucchini Almond Flour Muffins
- October 18, 2021
- Last Updated: July 18, 2022
- 3 Comments
These zucchini almond flour muffins made with almond flour, oats, almond butter and spices make for the best gluten free zucchini muffins.
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Almond flour zucchini muffins are healthy meal prep muffins and great for babies, toddlers and snacks.
If you love baking with almond flour or prefer a gluten free zucchini muffin, you’ll love these. These zucchini muffins with almond flour are moist in the middle and a little crisp at the edges.
I love throwing shredded zucchini into muffins, like in these sweet potato zucchini muffins, pumpkin zucchini muffins and gluten free chocolate zucchini muffins.
These almond flour zucchini muffins are exceptionally great for kids, since have lots of healthy fats from the almond flour and almond butter.
Fats are great for little growing brains!
Ingredients for Zucchini Almond Flour Muffins
Most of these ingredients are pantry staples for us.
I order almond flour from Thrive Market every few months and everything else we always have. We’re using many similar ingredients to these chickpea flour muffins.
- almond flour
- gluten free oats
- almond butter or peanut butter
- butter (or coconut oil for a dairy free zucchini muffin version)
- vanilla extract
- sugar (I used a combination of white and brown)
- baking soda
- baking powder
- chocolate chips
The chocolate chips melt inside and on top and I love to top them with extra peanut butter or almond butter for a satiating snack.
These are hands down one of my favorite postpartum snacks and healthy snacks for athletes.
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.
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. There should be about one cup!
Then, mix your dry ingredients and wet ingredients in separate bowls. Add them together and add your almond butter and chocolate chips and you’re ready to bake.
The green from the zucchini reminds me of these green tea muffins, which are delicious too!
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.
How to Bake with Almond Flour
Though almond flour may seem intimidating to bake with, these zucchini muffins with almond flour are so so simple, and I walk you through it in more depth in the recipe card.
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.
You’d never know these oatmeal almond flour muffins have zucchini by the end product because you can’t really see or taste the shredded zucchini. 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 be healthy.
I found that 22 minutes was the perfect baking time to produce a moist-in-the-middle muffin with melty chocolate chips.
Recipe Notes and Questions
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.
Yes. 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.
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!
If you’re looking for vegan gluten free zucchini muffins, you can make this recipe work for you. While I didn’t test these as vegan, I would think using flax eggs would work similarly in these healthy almond flour muffins.
More Zucchini Recipes
- Mexican street corn zucchini dip
- Zucchini Salmon Cakes
- Pumpkin and zucchini muffins
- Leftover Oatmeal Cookies (you could certainly add zucchini!)
Zucchini Almond Flour Muffins
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.
- 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
- Preheat oven to 350 F. Line a 12-cup muffin pan with paper or foil liners, and spray liners with non-stick spray.
- Finely grate the zucchini, leaving the skin on. Once the zucchini is grated, it should have a pulpy consistency.
- 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.
- In a medium mixing bowl, mix together almond flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- 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.
- 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.
- 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.
- Cool 10 minutes before removing from pan. Enjoy!
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Amount Per Serving: Calories: 260Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 260mgCarbohydrates: 24gFiber: 4gSugar: 18gProtein: 6g
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Hi Sarah!! I want to make these for my 11 month old but we’re not introducing sugar yet, do you think these would still be enjoyable if I omitted the white and brown sugar?
Hi Amanda, I think they would still taste fine (definitely not sweet) and flavorful from the spices and almond butter. You may want to consider adding some applesauce in to replace the sugar but please note I did not test this.
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!