These healthy almond flour zucchini muffins are the perfect easy breakfast for busy mornings! Delicious crumb cake topping, moist insides, and full of protein and wholesome ingredients. Your entire family will love these!
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Why You Should Make These Healthy Zucchini Muffins
- One of the best delicious and easy muffin recipes to make during zucchini season.
- Wholesome and simple ingredients.
- A sweet treat with delicious texture - similar to coffee cake!
- The perfect way to use up a lot of zucchini, just like our healthy zucchini bread, double chocolate chip zucchini muffins, and pumpkin zucchini muffins.
- Easy breakfast for a busy morning, especially during back-to-school and busy days!
- Naturally gluten-free and can be made dairy-free.
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Dry Ingredients
- Sweetener: I used white and brown sugar Truvia baking mix. You can use any sweetener you prefer including maple syrup, honey, coconut sugar, or cane sugar.
- Flours: a mixture of blanched almond flour, coconut flour, and protein powder. I haven't made these with all purpose flour or gluten-free flour.
- Cinnamon: may omit or use pumpkin spice instead.
- Leavening: baking powder and baking soda to help the almond flour zucchini muffins to rise.
- Salt
Wet Ingredients
- Grated zucchini: Use a box grater to grate the zucchini. Squeeze the shredded zucchini between paper towels or a clean kitchen towel to remove excess moisture.
- Eggs: substitute eggs for flax eggs or applesauce.
- Coconut oil: I use refined coconut oil because it removes all of the coconut flavor.
- Greek yogurt: use dairy-free yogurt if needed.
- Almond milk
- Vanilla extract
How to Make These Zucchini Almond Flour Muffins
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Place all of the dry ingredients into a large bowl. Use a whisk to mix.
- Add the wet ingredients in a separate bowl, adding in the almond milk slowly and last (only if needed.)
- Use a dough whisk or wooden spoon to mix the muffin batter together. It will be very thick. Add in additional almond milk, one tablespoon at a time, if needed.
- Use a large ice cream scoop to scoop the batter into a muffin tin lined with silicone muffin liners. Spray each of the muffin cups with coconut oil spray or non-stick spray for easier removal. Bake at 425 F for 5 minutes and then lower the heat to 350 F and bake for 15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Cool muffins on a wire rack until cooled.
Expert Tips
- Follow the recipe card as written for the best results.
- These zucchini muffins should be stored in the refrigerator in an airtight container for 3-4 days.
- Freeze the muffins in a freezer-safe container for up to 3 months for longer storage.
- To make these almond flour zucchini muffins a more picky eater-friendly recipe, use a peeler to remove the outer skin.
- One cup of zucchini is approximately one medium zucchini.
- Add ½ cup of mini chocolate chips if desired.
Recipe FAQs
Baking with almond flour can be tricky. Be sure to follow the recipe card as written for the best results.
Generally, almond flour should be pressed down into the cup when measured (similar to measuring brown sugar.) Do not overmix the batter and add in some coconut flour to offset the dense and moist almond flour if necessary.
It is important to follow the recipe card as written when baking. Almond flour and all-purpose flour are very different and not interchangeable. It is not advisable to replace all-purpose flour with almond flour.
Almond flour is much more dense and moist than regular flour. This is to be expected and normal when baking almond flour zucchini muffins.
Other Healthy Muffin Recipes You'll Love!
Easy Almond Flour Zucchini Muffins (Gluten-free)
Ingredients
Dry Ingredients
- 1 teaspoon baking soda
- 4 scoops Orgain vanilla protein powder
- 0.5 teaspoon salt
- 3 cups blanched almond flour
- ¼ cup coconut flour
- ¼ cup Truvia Brown Sugar
- ¼ cup Truvia Baking Blend sugar
- 1 teaspoon cinnamon
Wet Ingredient
- 2 large eggs
- 1 cup zucchini shredded
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- ½ cup coconut oil
- 1 tablespoon almond milk only if needed.
Instructions
- Place all of the dry ingredients into a large bowl and mix.1 teaspoon baking soda, 4 scoops Orgain vanilla protein powder, 0.5 teaspoon salt, 3 cups blanched almond flour, ¼ cup coconut flour, ¼ cup Truvia Brown Sugar, ¼ cup Truvia Baking Blend sugar, 1 teaspoon cinnamon
- Add the wet ingredients in a separate bowl. Add the almond milk in one tablespoon at a time. The batter will be very thick.2 large eggs, 1 cup zucchini, 1 teaspoon vanilla extract, 1 cup Greek yogurt, 1 tablespoon almond milk
- Spray the muffin cups with coconut oil spray. Use a large ice cream scoop to scoop the batter into a muffin pan lined with muffin liners.
- Bake at 425 F for 5 minutes. Lower the heat to 350 F and bake for 15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Cool muffins on a cooling rack until cooled.
Notes
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Nutrition
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Marc says
Yum!