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Almond Flour Gluten-Free Zucchini Muffins

*Best stored in your fridge once they are done cooling completely. Also, store remaining almond flour in your freezer to keep it fresh, but let it come to room temperature to use it next time.

Prep Time
10 mins
Cook Time
10 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 eggs
  • 6 oz Greek yogurt
  • ½ cup sugar or coconut sugar
  • 1 ½ cups shredded zucchini 1 whole large zucchini

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl mix together the flours, baking soda and pumpkin pie spice.
  3. In the bowl of your stand mixer, add the sugar, yogurt, and eggs and beat until the sugar is incorporated.
  4. 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.
  5. Transfer the batter to the muffin tins, I made 12 large muffins. Bake for 30-35 minutes.

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: 12muffins

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.