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–+ servings
Fluffy almond flour zucchini muffins with chocolate chips on top.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are a healthy dessert made with simple ingredients. They're soft, fluffy, and have the perfect amount of sweetness! Plus, you can easily customize them by adding in your favorite mix-ins like chocolate chips or chopped nuts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6
Calories 203 kcal

Equipment

  • 1 Muffin Baking Pan
  • 6 Muffin Liners

Ingredients
  

Wet Ingredients

  • 2 Eggs
  • 1 Cup Shredded Zucchini Do not pack it into the cup!
  • ⅓ Cup Coconut Sugar
  • ½ Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract

Dry Ingredients

  • 1+¾ Cups Almond Flour
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Instructions
 

  • Start by mixing all dry ingredients in a small bowl. Use a fork or whisk to blend together.
  • Next, grate the zucchini and squeeze out the excess moisture with a dish towel or cheese cloth. Add to a bowl with all of the wet ingredients. Mix with a whisk or hand mixer until fully combined.
  • Pour the dry mixture into the wet mixture, and fold together until all flour has been absorbed.
  • Place parchment paper muffin liners into the baking pan. Fill each muffin tin with an even amount of batter. (Optional: sprinkle chocolate chips on top!)
  • Finally, place the muffins in the oven at 350 degrees for about 25 minutes - or until a toothpick comes out clean.
  • To cool, remove the muffins from the muffin tins and place on a wire rack to cool. NOTE: If you leave them in the muffin tin with the muffin liners, they will get soggy on the bottom.

Notes

Expert Tips

  • Use parchment paper liners or silicone muffin liners! They will easily peel off without sticking.
  • Let the muffins set for at least 30 minutes before enjoying.
  • Squeeze out the excess moisture from the zucchini with a cheese cloth or dish towel.
  • Do not pack the grated zucchini into the measuring cup. After you squeeze out the moisture, use your hands to "fluff it" and add it into the cup until it reaches the top.
  • Check muffins with a toothpick to make sure they're cooked through. Every oven varies in temperature so the timing might be a few minutes different for you! If the toothpick comes out clean, they're done.
  • Remove muffins from baking pan when they come out of the oven and place them on a cooling rack. If you let them sit with the parchment paper liners, they will sweat and make the muffins soggy.

How to store leftovers

The muffins can be stored at room temperature. You can also freeze half for later in an airtight container!
When you're ready to eat, just pop out of the freezer and let defrost on the counter or in the refrigerator.
You can also heat them up in the microwave or toaster oven.
**For more information & step by step photos, see full post!

Nutrition

Serving: 1ServingCalories: 203kcalCarbohydrates: 18gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 282mgPotassium: 79mgFiber: 3gSugar: 13gVitamin A: 123IUVitamin C: 4mgCalcium: 107mgIron: 1mg
Keywords almond flour zucchini muffins, dairy free zucchini muffins, gluten free zucchini muffins, healthy zucchini muffins
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