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Almond Flour Zucchini Muffins

Almond flour zucchini muffins bake up light and moist with a slightly nutty crumb and tender zucchini shreds throughout. This gluten-free breakfast muffin recipe uses squeezed-dry zucchini for a clean, wholesome bite and naturally golden tops.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup almond flour Measure packed lightly.
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 3 eggs Use room temperature for smoother mixing.
  • 0.25 cup maple syrup or honey Choose one.
  • 0.25 cup coconut oil Melted.
  • 1 tsp vanilla extract
Zucchini and mix-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
  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 until evenly combined.
  3. In a separate bowl, beat eggs, maple syrup or honey, melted coconut oil, and vanilla extract until smooth.
  4. Stir the wet mixture into the dry ingredients until a thick, uniform batter forms.
Fold in zucchini and bake
  1. Fold in grated zucchini and walnuts or chocolate chips, if using, until distributed throughout the batter.
  2. Divide batter evenly among the muffin cups, filling each about ¾ full.
  3. Bake for 20–22 minutes until the tops are set and golden—almond flour muffins will feel slightly soft but firm up as they cool.
Cool
  1. Cool completely in the pan before removing, at least 15 minutes, until muffins hold their shape when lifted.

Notes

Pro tip: squeeze grated zucchini very dry (press in a clean towel) to prevent gummy centers. Store in an airtight container in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave if you like. Freeze baked muffins for up to 2 months—thaw overnight in the fridge. For a paleo-style swap, use honey instead of maple syrup and confirm all ingredients are paleo-friendly.