Go Back
Almond flour zucchini muffins on white plate with front muffin cut in half and whole muffins in behind.

Almond Flour Zucchini Muffins

A delicious muffin packed with wholesome ingredients and a ton of flavour, perfect for an easy grab and go breakfast or snack!
5 from 1 vote
Print Pin
Course: Breakfast, gluten-free, Snack
Keyword: almond flour, gluten-free, muffins, zucchini
Prep Time: 15 minutes
25 minutes
Author: Ali Ellis, MSc., RD

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.