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Flourless Zucchini Muffins
4.6 from 291 votes

Flourless Zucchini Muffins

Flourless Zucchini Muffins combine grated zucchini with almond butter, maple syrup, eggs, and warm spices to create moist, tender muffins without flour. The batter, enriched with cinnamon and vanilla, is studded with chocolate chips for a touch of sweetness. These muffins offer a dense texture balanced by the moisture of zucchini and almond butter, supported by baking powder for leavening.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12
Calories: 175 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup zucchini grated
  • 1 cup almond butter creamy
  • ¼ cup maple syrup or honey
  • 3 egg beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • ¼ teaspoon salt sea salt
  • ¼ cup chocolate chips plus more for topping

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and prepare a muffin tin by spraying well with cooking spray or line the tins with paper or silicone liners. Set aside.
  2. Measure 1 cup of grated zucchini then wrap the zucchini in paper towels (or a kitchen towel) and squeeze out as much liquid as possible. Discard liquid.
  3. Add zucchini, almond butter, maple syrup, eggs, cinnamon, vanilla, baking powder and salt to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.
  4. Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
  5. Bake for 20-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they're sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece.
  6. Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.

Notes

  • For mini muffins, use a mini muffin tin and bake for 10-12 minutes for best results.

Nutrition Information

Serving 1muffin Calories 175kcal (9%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 14g (22%) Fiber 6g (24%) Sugar 5g (10%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 175

% Daily Value*

Serving 1muffin
Calories 175kcal 9%
Carbohydrates 9g 3%
Protein 6g 12%
Fat 14g 22%
Fiber 6g 24%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.