Gluten Free Zucchini Muffins

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These Flourless Gluten Free Zucchini Muffins are super soft and moist! They only take 10 minutes to prep and are a treat the whole family can enjoy. These muffins are not only gluten free but they are also flourless. The combination of the eggs and almond butter makes them a great blood sugar balanced option for breakfast.

What Makes This Recipe So Good?

• The zucchini and chocolate combination is so tasty! 
• These muffins are naturally dairy free, gluten free, grain free, flourless, refined sugar free, soy free, and paleo friendly. 
• This recipe only takes 10 minutes of hands-on time to prepare!
• These muffins can be stored in the freezer, if you want to save some for later on!
• All you have to do is throw everything in the blender – this makes clean up SO easy!
• We make flourless muffins every week on my weekly meal prep menu! If you are in the Pittsburgh area, check out my meal prep menu. 

Recipe Ingredients:

• Almond butter–This is the base of the recipe and what allows the muffins to be smooth! Make sure you use a creamy almond butter. 
• Zucchini–Washed and grated!
• Chocolate chips–Enjoy life is my favorite brand! 
• Maple syrup–Acts as a sweetener. If you are looking for a lower carb option, you can skip this!
• Eggs–Bind the muffins together. 
• Baking soda–Pushes the muffins to expand. 
• Apple cider vinegar–This helps the muffins rise, along with the baking soda. 

How To Make:

• Step 1 

  • Preheat the oven to 350 degrees F.

• Step 2

  • Place all ingredients, EXCEPT zucchini & chocolate chips, into a blender. Blend this mixture until it is smooth.

• Step 3

  • Add grated zucchini and chocolate chips into the blender. Gently fold in, using a spatula. 

• Step 4

  • Either line your muffin pan with paper liners or use a silicone muffin pan! Divide up the batter. Be sure to only fill the muffins half way because they will rise! 

• Step 5

  • Bake the muffins for 20 minutes, or until you can stick a fork in the muffins and the fork comes out clean. 

• Step 6

  • Allow the muffins to sit for at least 10 minutes prior to moving them.

Recipe FAQ’s:

• Can I Substitute Peanut Butter For Almond Butter? 

  • Sure! However, peanut butter has a richer taste than almond butter. So please note that the taste will be a bit different. 

• What Kind of Almond Butter Should I Use? 

  • I suggest using a creamy and smooth almond butter (one without almond chunks). I love using the Kirkland brand for this! They have the best almond butter made from pure almonds– no fillers. I have found it to be the best bang for your buck! 

• How Long Do These Muffins Last? 

  • I suggest eating them within 5 days. You can also freeze them for up to a month, to have a stash on hand! 

• How Should I Store Them? 

  • I suggest storing the muffins in an airtight container in the fridge! They are so yummy when they are chilled! 

Chef’s Tips:

• If you are able, invest in the silicone muffin pans! They are so easy to clean and the muffins literally pop right out. 
• Be sure to allow the muffins to sit (at least 10 minutes) prior to moving them, to prevent them from falling apart.  

If you like this recipe, you will LOVE:

• Gluten Free Banana Walnut Muffins
• Gluten Free Strawberry Muffins
• Gluten Free Banana Chocolate Chip Muffins 
• Gluten Free Apple Muffins
• Gluten Free Zucchini Bread

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna