Easy one-bowl Gluten Free Zucchini Muffins! These healthy, super moist flourless muffins make a delish breakfast, snack or dessert.
Muffin muffin muffin tiiiiiime. Who's ready for zucchini season?! Don't all jump at once.
We're using almond butter instead of flour today for flourless muffs that are nothing short of magical! I'm soooo excited for you to make these. They taste anything but gluten free!
Peak zucchini season is June through August. We're about to be in the thick of it, and you need recipes stat!
I baked my beloved Healthy Zucchini Muffins the other day and I realized I didn't have a gluten free version on the blog. 'Twas high time indeed!
The texture is different than a muffin made with flour, but still delish in its own right. I adore these muffins because they're EASY PEASY. One bowl!
We're talkin' nine ingredients that you prob have in the pantry, if you're anything like me.
P.S. I've been ordering Costco online for delivery because we rarely make it up there these days. What a time saver! That means I currently have copious amounts of my favorite Kirkland creamy almond butter. And what that means is...flourless muffers.
All aboard the zucchini train!
Key ingredients and substitutions
Let's dig into some recipe deets. While I haven't mastered a vegan version of these (eggs are critical for rising), rest assured that you can play around with the kind of nut butter you use!
- Nut butter: Almond butter, cashew butter, and peanut butter all work here but you'll taste peanut the most. I like almond the best flavor-wise. Be sure they're creamy and drippy, the kind that pours out of the container, not the refrigerated hard kind as that will throw off the texture. Use sunflower seed butter for a nut free version.
- Zucchini: No need to peel nor squeeze the water out! Just use a box grater and measure it out.
- Maple syrup: I've only tested this recipe with a liquid sweetener. Agave or honey would also work.
- Eggs: Eggs are essential in this recipe for rising and texture. Unfortunately flax eggs won't work here!
- Cinnamon: For yummy zucchini bread flavor! I've also added ¼ tsp nutmeg, which is delish. I know not everyone loves nutmeg, though.
- Add-ins: Dark chocolate chips are my go, but chopped walnuts are also fab.
The best place to store these zucchini muffins is on the countertop in an air-tight container for up to three days. If you still have some left, you can store them in the fridge for up to a week or more and they will stay super moist.
Can you freeze muffins?
Yes! Place in a freezer bag in an even layer. They will stay fresh for up to three months. You can thaw them on the counter when you’re ready to eat or microwave them individually.
More zucchini recipes you'll be obsessed with
- Almond Butter Zucchini Bars
- Banana Oatmeal Zucchini Cups
- Vegan Chocolate Zucchini Muffins
- Vegan Peanut Butter Zucchini Brownies
- One Bowl Vegan Chocolate Zucchini Banana Bread
Bake away, angel faces!Print
Easy one-bowl Gluten Free Zucchini Muffins! These healthy, super moist flourless muffins make a delish breakfast, snack or dessert. Low in sugar and almost 6g of protein per muffin!
- Preheat oven to 350ºF. Grease a muffin tin liberally with cooking spray or line with paper liners/silicone baking cups.
- Whisk together all ingredients except chocolate chips in a large mixing bowl. Fold in chocolate chips.
- Divide batter evenly into muffin tin, filling each to the top. Bake for 21-23 minutes, or until a knife comes out clean. Allow muffins cool for at least 20 minutes before removing from the pan and cooling on a wire rack.
These are also great with ¼ tsp nutmeg!
Keywords: gluten free zucchini muffins