4.3 from 72 votes
Almond Flour Gluten-Free Zucchini Muffins
These gluten-free zucchini muffins use almond and coconut flour combined with shredded zucchini to produce moist, tender muffins. Pumpkin pie spice adds warmth, and Greek yogurt contributes to their moisture and slight tang. Baked until golden, the muffins offer a dense yet soft texture ideal for a snack or breakfast treat.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
muffins
Calories:
133 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ½ cup coconut flour
- 1 ½ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 3 egg
- 6 oz Greek yogurt
- ½ cup sugar or coconut sugar
- 1 ½ cups zucchini 1 whole large zucchini, shredded
Instructions
- Preheat your oven to 350 degrees F. And pop liners into your muffin pan. Cut the ends off of your zucchini and grate into shreds.
- In a small bowl mix together the flours, baking soda and pumpkin pie spice.
- In the bowl of your stand mixer, add the sugar, yogurt, and eggs and beat until the sugar is incorporated.
- Add the flour mixture a little at a time to the egg mixture an beat on medium speed until mixed together. Now add the zucchini and mix.
- Transfer the batter to the muffin tins, I made 12 large muffins. Bake for 30-35 minutes.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
133kcal
(7%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 133
% Daily Value*
| Serving | 1muffin | |
| Calories | 133kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.