Easiest Flourless Zucchini Muffins (gluten free!)

Easy 1-bowl, flourless Gluten Free Zucchini Muffins with almond butter and sweetened with maple syrup, no squeezing zucchini required! These fluffy, nourishing muffins make a delish breakfast, snack or dessert.

Muffin muffin muffin tiiiiiime. Who's ready for zucchini season?! Don't all jump at once.

I baked my beloved Healthy Zucchini Muffins with Greek yogurt the other day and I realized I didn't have a gluten free version on the blog. To me, the texture of muffins baked with almond butter is absolutely superior, so here we are.

As an added bonus, they're filling to boot. Flour, who?

The low down on star ingredients

• Nut butter: Like in my Flourless Apple Cinnamon Muffins, I developed this recipe with 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: When I created this recipe I knew I couldn't ask you to use 100 paper towels on squeezing zucchini. No need to peel nor squeeze the water out! Just use a box grater and measure it out.
• Eggs: I found in testing that eggs are essential in this recipe for rising and texture. Unfortunately flax eggs won't work here!

Make them with me!

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.

Bake away, angel faces!

Easiest Flourless Zucchini Muffins (Gluten Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Alexis Joseph
• 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

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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!

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Ingredients

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• 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

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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.
4. 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.

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Notes

These are also great with ¼ tsp nutmeg!