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 fresh zucchini combined with the coconut sugar is oh so delicious. The combination of the eggs and almond butter makes loaded with healthy fats and a great blood sugar balanced option for breakfast.
If you have a bunch of extra zucchini from this recipe, check out the other zucchini recipes on my blog like my Gluten-Free Zucchini Bread recipe or my Gluten Free Zucchini Cakes. You may also like the other muffin recipes on my blog like my Gluten Free Apple Muffins, Gluten Free Strawberry Muffins, Gluten-Free Blackberry Muffins recipe, Gluten Free Pumpkin Muffins, and my Gluten Free Raspberry Lemon Muffins.
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Why I Love This Recipe
- The zucchini and chocolate combination is so tasty!
- These fluffy muffins are naturally dairy free, gluten free, grain free, flourless, refined sugar free, soy free, and paleo friendly. Unlike traditional baking recipes, this recipe does not contain xanthan gum or brown sugar.
- This delicious recipe only takes 10 minutes of hands-on time to prepare!
- These healthy zucchini muffins can be stored in a freezer bag, so you always can have your favorite zucchini treats all year round.
- All you have to do is throw everything in the blender – this makes clean up SO easy!
- These gluten-free muffins are great for picky eaters, especially kids! It hides veggies.
- 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.
Wholesome 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.
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Vegan option-This recipe does not unfortunately have a vegan option. A flax egg will not work in this recipe.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Recipe Instructions
Step #1: Preheat the oven to 350 degrees F. Place all ingredients, EXCEPT zucchini & chocolate chips, into a food processor. Blend this mixture until it is smooth. If you do not have a blender, you can use a large bowl. Add grated zucchini and chocolate chips into the blender. Gently fold in, using a spatula.
Step #2: 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! Bake the muffins for 20 minutes, or until you can stick a fork in the muffins and the fork comes out clean. Allow the muffins to sit for at least 10 minutes prior to moving them on a wire rack.
Recipe FAQs
Sure! However, peanut butter has a richer taste than almond butter. So please note that the taste will be a bit different.
Zucchini season here up north is between May-August.
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!
I suggest eating them within 5 days. You can also freeze them for up to a month, to have a stash on hand!
I suggest storing the muffins in an airtight container in the fridge! They are so yummy when they are chilled!
Zucchini has a mild flavor so you cannot taste a ton of it, but it helps make for very moist muffins!
Top Tips
- Tip #1: If you are able, invest in the silicone muffin pans! They are so easy to clean and the muffins literally pop right out. If you do not have the silicone muffin pans, I highly suggest using muffin liners.
- Tip #2: Be sure to allow the muffins to sit (at least 10 minutes) prior to moving them, to prevent them from falling apart.
Other Gluten Free Zucchini Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below.
Gluten Free Zucchini Muffins
Equipment
- muffin pan and liners or silicone muffin liners
Ingredients
- 1 cup creamy almond butter I love the Kirkland brand.
- 2 eggs
- 1/4 cup maple syrup
- 1 cup zucchini grated, use a paper towel to squeeze and get the water removed
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 cup chocolate chips I like enjoy life dairy free chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Place all ingredients in a blender except the chocolate chips and blend until smooth. Once blended, use a spatula and fold in the chocolate chips.
- Once the batter is mixed, either use a silicone muffin pan or a muffin pan and add muffin cups or spray it with oil tp prevent sticking. Divide up the batter between 12 muffin cups. Bake for 18 minutes or until you can stick a fork in the muffin and it comes out clear. Allow the muffins to sit before removing.
Dana says
these are so simple and turn out amazing! They taste wonderful and you don’t even notice that they are flourless, my daughter is obsessed with them as well!
Karen Moody says
I made these Gluten Free Zucchini Muffins today and they are delicious! I didn’t have chocolate chips so I used raisins. Best muffins ever!
Allianna Moximchalk says
Yay! This makes me so happy to hear.
Denise says
Absolutely love these muffins! 😋 They are so easy to make so moist and delicious. I never cooked with a silicon muffin pan but I’ll tell ya that put baking muffins to whole new level. I watched the video and immediately ran to the store to make these, so happy I did! Thank you so much for sharing you recipes.
Allianna Moximchalk says
Awe this makes me so happy to hear Denise! I am so glad you like them as much as I do!
Jamie K says
These were so easy and quick to make. Very moist. Its nice to have a grab and go breakfast or snack to run out the door with. Will definitely be making this a lot.
Allianna Moximchalk says
I am so glad you liked them Jamie!