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Almond Flour Zucchini Muffins

Almond flour zucchini muffins made with an easy one-bowl method and a moist, tender crumb thanks to finely grated, squeezed-dry zucchini. These gluten-free breakfast muffins bake up naturally golden with a slightly nutty almond flavor in just 20–22 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 15 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 235
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
  • 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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Have the tin ready so the batter can go in right after mixing.
Mix dry ingredients
  1. Whisk almond flour, baking soda, cinnamon, nutmeg, and salt in a large bowl until evenly combined. Use the whisk to break up any almond flour clumps.
Mix wet ingredients
  1. Beat eggs, maple syrup or honey, melted coconut oil, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and fully blended.
Combine and add zucchini
  1. Stir the wet ingredients into the dry ingredients until a thick, uniform batter forms. Scrape the bowl edges so no dry pockets remain.
  2. Fold in the grated zucchini and chopped walnuts or chocolate chips if using. Mix just until distributed, with visible green zucchini flecks throughout.
Bake
  1. Divide the batter evenly among the muffin cups, filling each about ¾ full. They should rise evenly once baked.
  2. Bake at 350°F for 20–22 minutes until the tops are set and golden. Almond flour muffins may feel slightly soft when warm but will firm up as they cool.
Cool and serve
  1. Cool the muffins completely in the pan before removing, at least 15 minutes. The crumb should hold together and the tops will look more set after cooling.

Notes

Pro tip: squeeze the grated zucchini very dry so the muffins bake up tender instead of wet. Store in an airtight container in the refrigerator for up to 5 days. Freeze up to 2 months (reheat at 325°F for 8–10 minutes). For a dairy-free option, this recipe is already dairy-free; for a different sweetness profile, replace maple syrup/honey with the same amount of your preferred liquid sweetener.