healthy zucchini muffins

Healthy Zucchini Muffins made with almond flour and sweetened with coconut sugar. Easy to make, gluten, dairy, and grain-free. They are the perfect moist and fluffy muffins you can make during the zucchini season

Almond Flour Zucchini Muffins Recipe

½ cups Shredded Zucchini ((255 gr))

almond flour

baking soda

salt

cinnamon

eggs (at room temperature)

grapeseed oil

coconut sugar ((66 gramsr))

vanilla extract

walnuts (chopped)

chocolate

Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.

Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.

Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.

Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.

Pour the wet ingredients into the dry ones and mix until combined.

Fold in the shredded zucchini and walnuts.

Divide the batter in amongst the cups of the muffin tin.

Sprinkle each cup with chocolate chips.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.

Serve while still slightly warm.

<em>These savory zucchini muffins are fluffy, filling, and packed with plant-based protein. The perfect way to sneak some veggies into your day!</em>

Savory Zucchini Muffins

small zucchini*, shredded (about 13.5 oz/382 g)

(220 g) chickpea/garbanzo flour

(25 g) nutritional yeast

baking powder

Italian seasoning blend

garlic powder

fine sea salt

black pepper

turmeric (optional)

(475 ml) non-dairy milk

(78 grams) sun-dried tomatoes*, sliced

Prep

Preheat the oven to 350F and grease or line a 12-muffin tin. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini to a nut milk bag, cheese cloth, or clean kitchen towel. Use your hands to twist the bag/towel and wring out any extra liquid from the zucchini; set the pressed zucchini aside.

Batter

Add the chickpea flour, nutritional yeast, baking powder, Italian seasoning, garlic powder, salt, black pepper, and turmeric (if using) to a large mixing bowl and whisk well. Form a well in the center of the bowl and pour in the milk, then use a spatula to mix the batter until there are no more clumps. Fold the pressed zucchini and sun-dried tomatoes into the batter, until they are evenly distributed.

Bake

Divide the batter evenly between the muffin tins, then place the tin in the center rack of your baking oven. Bake for 30-32 minutes, until the tops of the muffins have domed and are golden brown. Remove from the oven and transfer each muffin to a baking tray to let cool completely.

Serve

as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

Made this recipe tonight and it turned out great! We had it with salad on the side and it's perfect for dinner. Also a great idea to put in a lunch box or for a midday snack.

These were delicious! I'm mostly writing this review to let everyone know that if you're a dummy like me and forget to squeeze/dry the zucchini, it still works! I baked these for 40 minutes and they turned out perfectly - they somehow managed to rise too, despite the extra moisture!

I've been vegan for over a decade but recently developed a sensitivity to gluten so your blog is a LIFESAVER! thank you so much!!

Loved this! I didn't have garlic powder, so used some Trader Joes Umami seasoning instead. Great texture, filling, portable an delicious! I prefer it reheated but not doing so is also good.

Does the zucchini need to be 382 grams before or after losing the extra liquid? Can't wait to make these!

Thanks! Made many of your recipes lately. Love that they are all healthy and everything is really delicious as well! 
Your instructions are really clear and your recipes are well tested. Also like the notes about substitutions and such. So thank you!

Enjoy a fall favorite with no guilt! Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. Zucchini, spices, and mini chocolate chips give the muffins classic zucchini bread flavor.

Healthy Zucchini Muffins with No Flour, No Sugar & No Oil

old fashioned oats

2-3 large bananas (1 cup mashed)

eggs (lightly beaten)

maple syrup (honey can also be used)

zucchini

tsp vanilla extract

tsp baking powder

tsp baking soda

tsp salt

chocolate chips, mini (optional, plus 1 Tbsp for topping)

Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)

Reserve 1 Tbsp of oats for muffin tops. Place remaining oats in food processor and pulse until they reach a rough, flour like consistency.

Mash bananas well, they should have no lumps. (I use my mixer to mash them before adding the other wet ingredients.) Add eggs, maple syrup, zucchini, and vanilla. Mix to combine.

Add dry ingredients to wet ingredients and mix until just incorporated.

Allow mixture to rest for 30 minutes to 1 hour. This allows the oats to soften and soak up the liquids. (It should look thicker after resting.)

Optional: Fold in 1/3 c mini chocolate chips or nuts.

Scoop into muffin tin  (greased or lined with muffin wrappers). The muffins should be about 7/8 full, recipe makes 14 muffins.

Sprinkle muffin tops with the 1 Tbsp of reserved oats and 1 Tbsp mini chocolate chips (if using), press lightly to make sure they stick.

Bake at 350 for 35 -45 minutes. A toothpick inserted in the center of a muffin should come out clean.

Loved these! I made some modifications because I get burnt out on banana in too many recipes. I don’t mind fats so I replaced the banana with 1 cup’s worth of a ghee/coconut oil/peanut butter mixture, and instead of mini chocolate chips I used a crushed 86% dark chocolate bar. I also only used 1/4 syrup and then about 1.5 Tbsp granulated Swerve sweetener. These will  be great for breakfast when paired with a couple eggs!

Not sure why mine didn’t work out. 
Overdone outside. Wet inside. Baked longer. 
No success. :(

These muffins are delicious!! They have a really great taste and I love that they are healthy. 

One thing that I noticed was that the baking cups and bottom of the muffins came out really soggy/wet both times that I’ve made these muffins. I took the muffins out of the paper cups and let them cool/dry off which was fine, but  I wonder if this is because I used frozen bananas which have more moisture versus regular bananas?

This is the first time leaving a comment on a recipe but I just have to say that these muffins are delicious, I had 3 with my tea this morning!!  I followed the recipe and included the mini chocolate chips ~ they always taste so good with cinnamon!!

Moist and flavorful, these healthy zucchini muffins are a delicious breakfast or snack! Make them when you have lots of garden zucchini on hand, or whenever you&#39;re craving a tasty, wholesome treat.

Zucchini Muffins

all-purpose flour (spooned and leveled)

flour

almond flour (spooned and leveled)

aluminum-free baking powder

nutmeg

sea salt

almond milk

olive oil

eggs

cane sugar

zucchini (no need

walnuts

Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.

In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

Amazing moist and fluffy Healthy Zucchini Muffins! Whole grain and sweetened with coconut sugar. Freezer friendly plus easily made vegan! These are fab topped with my Cream Cheese Frosting.

Healthy Zucchini Muffins with Greek Yogurt

whole wheat flour (can sub all-purpose)

coconut sugar (or light brown sugar)

tbsp baking powder

tsp nutmeg

tsp fine sea salt

yogurt

avocado oil oil

milk (I used almond milk)

tsp vanilla extract

chocolate chips walnuts

Preheat the oven to 425°F and grease a muffin tin.

Stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.

In a medium bowl or liquid measuring cup, whisk together yogurt, oil, milk, vanilla, and egg. Stir in zucchini.

Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. The mixture will be thick. Gently fold in chocolate chips and walnuts, being careful not to over-mix the batter.

Spoon batter evenly into 12 muffin cups. Sprinkle each muffin with 1/4 tsp of sugar for a crunchy exterior, if desired. Top with additional chocolate chips. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 13-14 minutes, or until a knife comes out clean. Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.

So good! Don’t skip the chocolate chips!

As soon as I saw the post, I knew I’d be making these that day. They were amazing- so moist with just the right amount of spices and chocolate. My kids would have eaten all of them within the day if I had let them. Terrific!

I have been making a lot of zucchini muffins this summer with a bumper crop of zucchini and this is one of the best recipes I followed.

Started off my day making these absolutely amazing muffins and I suggest everyone else do the same. They were seriously so good, perfectly moist and super easy to make.

These muffins are so moist and DELISH! The perfect amount of sweetness, and will make the best breakfast or snack — especially paired with coffee!! Will definitely make again :)

So delicious! I love the addition of nutmeg and they are not overly sweet.

These were SO good Alexis!! Made them as written! Thanks for the awesome recipe as always! :)

Love these.  I prefer to add blueberries and walnut instead of the chocolate.
Thank you!!

Love these!! Toddler approved too! Fluffy and moist!! They make a great snack and will be perfect for breakfast too.

These are the best muffins I’ve made in a long time! So good!

Gluten-free chocolate chip zucchini muffins made with olive oil, almond flour, oat flour, and pure maple syrup to keep them naturally sweetened. These healthy zucchini muffins are perfectly moist thanks to shredded zucchini and pack plenty of healthy fats from olive oil. Freezer-friendly and an amazing breakfast or healthy snack!

The Best Gluten-Free Zucchini Muffins

For the wet ingredients:

(104 grams) pure maple syrup (or sub honey)

olive oil*

almond milk (or dairy free milk of choice)

For the dry ingredients:

(95 grams) oat flour, gluten free if desired

For the mix-ins:

(37 grams) chopped walnuts

Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the muffin liners with nonstick cooking spray to prevent sticking. This is critical to making sure the muffins don’t stick to the liners.

Shred and measure out zucchini, then place in a paper towel or cheese cloth and squeeze out all the excess moisture. Add zucchini to a large bowl, along with maple syrup, eggs, olive oil, almond milk and vanilla extract. Mix until well combined.

Next add dry ingredients to the bowl with the wet ingredients: oat flour, almond flour, baking soda, cinnamon and salt. Mix until combined. Fold in the walnuts and chocolate chips.

Evenly divide batter into prepared liners. Bake for 23-28 minutes or until a toothpick inserted into the middle comes out clean. After 5 minutes, remove muffins and transfer to a wire rack to finish cooling. Enjoy!

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