A delicious, soft-texture muffin that has the bonus of incorporating zucchini! Your little ones will loves these almond flour zucchini muffins as a great breakfast or snack option.
As we move into spring and summer, zucchini is a great seasonal vegetable to incorporate into your menu.
Ingredients
These muffins use almond flour and oat flour (from ground up rolled oats) making this a great gluten-free option! Almond flour provides a subtle sweet and nutty taste and really boosts the fibre and protein content.
- zucchini
- maple syrup
- eggs
- olive oil or coconut oil
- milk or plant-based alternative beverage
- vanilla extract
- almond flour
- oats (large flake or small cooking oats) ground up into oat flour
- cinnamon
- baking soda
- baking powder
- salt
- optional mix-ins – finely chopped raisins, chocolate chips
See recipe card for quantities.
Instructions
Add the wet ingredients together and stir until well mixed.
In a separate bowl, add the dry ingredients and stir. Add the wet ingredients to the dry ingredients and mix.
Stir in any desired mix-ins.
Add to a greased or lined muffin pan and bake until lightly golden.
Substitutions
- Gluten-free – use gluten free oats or gluten-free oat flour
- Maple syrup – you can swap honey for maple syrup if your child is over the age of 1
- Vegan – I have not tried these muffins with flax eggs but if you do, let me know how they turn out!
Variations
- Extra veggies – add ½ cup grated carrots for additional veggies. If you are looking for other veggie muffins, you can check out my apple, banana, carrot ABC Muffins
- Spices – you could play around with different spices such as adding ¼ teaspoon nutmeg or ginger.
- Dairy-free – These muffins are dairy-free unless you use cow’s milk for the milk. If you prefer to keep them dairy-free, use a plant-based alternative beverage.
Equipment
- Mixing bowl
- Whisk
- Grater
- Muffin tin
Storage
These muffins can be stored in the fridge in an airtight container for up to 3 days or you can store them in the freezer in an airtight bag or container for up to 2-3 months. When you pull them out, let them thaw or warm up in the microwave or oven!
Top tip
It is important to remove the excess moisture from the zucchini. You can do this by placing paper tower over top of the zucchini and squeezing out the excess moisture. This prevents the muffins from being too soggy.
FAQ
Yes, these muffins freeze well! Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months. To thaw, simply leave them at room temperature or microwave for a few seconds.
You can try substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). However, keep in mind that the texture may be slightly different.
Absolutely! Almond flour has a lot of great fats, fibre and protein. It is a wonderful ingredient to use in baking for toddlers.
Both are made from ground-up almonds, but with almond meal, the almonds are ground up with their peel still on, making it a bit chunkier. Whereas with almond flour, the almonds are blanched and the peel has been removed and therefore the end result is a much finer powder. For this recipe, best to use almond flour!
Recipe
Almond Flour Zucchini Muffins
Ingredients
Wet ingredients
- 2 eggs
- 1 ½ cup zucchini grated
- ¼ cup olive oil or coconut oil melted
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- 2 tablespoon milk or plant-based beverage
Dry ingredients
- 1 cup almond flour
- 1 cup oat flour (can use pre-bought oat flour or you can grind up whole oats into a flour)
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- optional mix-ins (chopped raisins, chocolate chips, shredded unsweetened coconut)
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with paper liners or grease with olive or coconut oil
- In a medium mixing bowl, add the eggs and beat well. Then add all of the wet ingredients and stir together.
- In a separate large mixing bowl, add all of the dry ingredients and whisk together so there are no clumps. Add the wet ingredients to the dry ingredient bowl and stir until well combined.
- Add in any desired mix-ins.
- Spoon the batter into the muffin pan. Bake for 20-25 minutes, or until golden brown on the top.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
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