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    Hummusapien » Recipes » Snacks » Flourless Gluten Free Zucchini Muffins

    ★★★★★ from 3 reviews

    Flourless Gluten Free Zucchini Muffins

    Published Jun 10, 2021 · Modified Apr 18, 2022 · by Alexis Joseph · 11 Comments

    Jump to Recipe

    Easy one-bowl Gluten Free Zucchini Muffins! These healthy, super moist flourless muffins make a delish breakfast, snack or dessert.

    pink plate with zucchini muffins

    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!

    hand holding zucchini muffin sliced in half

    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.

    We've done pumpkin. Ugh, too good. We've done apple cinnamon. Fall!! And now we're celebrating all things summer with these naturally gluten free zucchini muffins.

    All aboard the zucchini train!

    white bowl of muffin ingredients

    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.

    muffin tin with zucchini muffins

    Storage tips

    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

    zucchini muffins cut in half

    Bake away, angel faces!

    Print
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    Gluten Free Zucchini Muffins Recipe

    ★★★★★ 5 from 3 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 minutes
    • Cook Time: 22 minutes
    • Total Time: 32 minutes
    • Yield: 10 muffins 1x
    • Category: Snacks
    • Method: Baking
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    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!


    Ingredients

    Scale
    • ¾ cup creamy almond butter
    • 1 cup grated zucchini
    • 2 large eggs
    • ⅓ cup pure maple syrup
    • 1 tsp vanilla extract
    • ¾ tsp baking soda
    • 1 ½ tsp cinnamon
    • ¼ tsp fine sea salt
    • ⅓ cup chocolate chips

    Instructions

    1. Preheat oven to 350ºF. Grease a muffin tin liberally with cooking spray or line with paper liners/silicone baking cups.
    2. Whisk together all ingredients except chocolate chips in a large mixing bowl. Fold in chocolate chips.
    3. 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.

    Notes

    These are also great with ¼ tsp nutmeg!

    Keywords: gluten free zucchini muffins

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Laura says

      November 28, 2021 at 11:47 am

      Can you substitute egg with flax egg to my makes vegan muffins?

      Reply
      • Alexis Joseph says

        November 29, 2021 at 12:34 pm

        Unfortunately that won't work for this recipe, but try these Healthy Zucchini Muffins using the vegan subs in the notes! Or these Vegan Chocolate Zucchini Muffins.

        Reply
    2. Lindsay says

      September 18, 2021 at 1:30 pm

      In the oven right now. Discovered I had zero maple syrup after I started mixing everything. Substituted agave. Hope it still tastes as good as it smells.

      Reply
      • Alexis says

        September 20, 2021 at 12:36 pm

        I think that should work just fine, let me know how they are!

        Reply
    3. Maria says

      July 05, 2021 at 8:51 pm

      So simple and delicious! Thank you for another great recipe.

      ★★★★★

      Reply
      • Alexis says

        July 07, 2021 at 6:36 pm

        Yayy! Thank you for letting me know these were a hit, Maria!

        Reply
    4. Paige says

      June 27, 2021 at 8:21 pm

      Made these today. They are delicious! Thanks for a great GF recipe!

      ★★★★★

      Reply
      • Alexis says

        June 30, 2021 at 1:55 pm

        WAHOO! Thanks for letting me know you made them and loved them, Paige!

        Reply
    5. Natalie Fenn says

      June 14, 2021 at 11:44 pm

      So easy to make, so delicious. Ate two right out of the oven!

      Reply
      • Alexis says

        June 16, 2021 at 7:12 pm

        WAHOO! Thanks, Natalie!

        Reply
    6. Erin says

      June 14, 2021 at 1:14 pm

      I really enjoyed this recipe! So simple and my family loves it !

      ★★★★★

      Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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