Super Moist Flourless Zucchini Muffins (Gluten Free!)

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.

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!

Don't miss my ultimate Healthy Zucchini Brownies and Zucchini Bread Baked Oatmeal, too!

Ingredients

• Nut butter: Like in my Flourless Apple Cinnamon Muffins, we're using 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.

See recipe card for full ingredient quantities.

How to make

These couldn't be easier to whip up and require only 9 ingredients!

1. Whisk together all ingredients except chocolate chips in a large mixing bowl. Fold in chocolate chips.
2. Divide batter evenly into muffin tin, filling each to the top.
3. 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.

Can these be made vegan?

Unfortunately no since these are flourless and made with nut butter, I've found eggs to be critical to the recipe.

Try these Vegan Chocolate Zucchini Muffins instead!

Storage tips

The best place to store these zucchini muffins is on the countertop in an air-tight container for up to 3 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 healthy zucchini recipes you'll be obsessed with

• Almond Butter Zucchini Bars
• Banana Oatmeal Zucchini Cups
• One Bowl Vegan Chocolate Zucchini Banana Bread

Bake away, angel faces!

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