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Almond Flour Zucchini Muffins

Almond flour zucchini muffins that bake into light, moist gluten-free muffins with a slightly nutty almond crumb and tender zucchini shreds throughout. These healthy zucchini muffins are naturally golden and bake up with a clean, wholesome bite.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Almond flour
  • 2.5 cup almond flour
Leavening and spices
  • 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
Zucchini and optional 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 mix dry
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk almond flour, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Mix wet and form batter
  1. Beat eggs, maple syrup or honey, melted coconut oil, and vanilla extract until smooth.
  2. Stir wet into dry until a thick, uniform batter forms.
Add zucchini and bake
  1. Fold in grated zucchini and walnuts or chocolate chips if using.
  2. Divide batter evenly among the muffin cups, filling each about ¾ full.
  3. Bake for 20–22 minutes at 350°F until the tops are set and golden; the almond flour muffins should feel slightly soft but firm up as they cool.
Cool
  1. Cool completely in the pan before removing, at least 15 minutes.

Notes

For best texture, squeeze the grated zucchini very dry so the batter stays thick and the muffins bake up tender instead of gummy. Store airtight in the refrigerator up to 4 days, or freeze up to 2 months (thaw overnight in the fridge). For a paleo-friendly swap, use honey instead of maple syrup (or vice versa) and keep add-ins to walnuts for a grain-free option.