These Gluten-Free Zucchini Muffins are the ultimate treat! They come out perfectly light, fluffy, and wonderfully moist every time you make them. The zucchini adds a deliciously tender texture, while the flavor is simply irresistible—making these muffins the best you’ll ever bake!
Ingredients
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 large egg
- ⅓ cup maple syrup
- ⅓ cup creamy almond butter
- 1 teaspoon vanilla extract
- ⅓ cup rolled oats
Instructions
Step 1: Preheat the Oven: Preheat your oven to 400°F (200°C). Spray 10 cavities of a 12-cup muffin pan with cooking spray and set it aside.
Step 2: Mix Dry Ingredients: In a mixing bowl, combine almond flour, baking powder, cinnamon, and salt. Lightly whisk to combine.
Step 3: Mix Wet Ingredients: In a separate bowl, combine the egg, maple syrup, almond butter, and vanilla extract. Stir until smooth.
Step 4: Combine Ingredients: Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Fold in the shredded zucchini and oats (and any optional additions like nuts or chocolate chips).
Step 5: Fill and Bake: Evenly divide the batter among the 10 muffin cavities, filling each about ¾ full. Bake on the middle rack for 16-18 minutes, or until the tops and edges are golden brown.
Step 6: Cool and Enjoy: Let the muffins cool for a few minutes before serving. Enjoy them with a soft pat of butter or almond butter!
NOTES
- No need to squeeze the zucchini: The moisture in the zucchini helps keep these muffins super moist, even the next day, so there’s no need to squeeze out the extra water.
- No zucchini?: You can substitute shredded apple or shredded carrots in place of the zucchini for a delicious twist.
- Making it vegan?: Swap the egg with ⅓ cup unsweetened applesauce or a flax egg to make these muffins vegan.
- Out of maple syrup?: You can replace maple syrup with honey or coconut sugar as an alternative sweetener.
- Add-ins: For added texture, you can fold in toasted nuts or chocolate chips. Just be sure to toast the nuts slightly before adding them to bring out their flavor.
- Storing: These muffins can be stored covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Check the post for instructions on how to freeze these muffins for longer storage.
