Almond Flour Gluten-Free Zucchini Muffins

Grain-free almond flour gluten-free zucchini muffins with coconut flour and Greek yogurt. These healthy gluten-free zucchini muffins have amazing texture and are incredibly healthy!

Nothing beats an amazing zucchini muffin! What I love about these muffins is they have unique flavor. The combination of flours used with Greek yogurt and pumpkin pie spice yields a moist, fluffy, tangy, perfectly sweet treat!

If you love zucchini muffins and are looking for something that has that familiar coffee house or childhood muffin with a little spin, these are for you!!

How to Make Zucchini Muffins:

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 using a box grater.

In a small bowl, combine the flours, baking soda and pumpkin pie spice.

Beat the sugar, yogurt, and eggs in your stand mixer until the sugar is incorporated.

Add the flour mixture a little at a time to the egg-yogurt mixture and beat on medium speed until combined. Add the shredded zucchini and fold into the batter until incorporated.

Transfer the muffin batter to the lined muffin tray. Bake for 30 to 35 minutes, until muffins are golden-brown and test clean.

Recipe Adaptations:

  • You can easily replace the cane sugar with coconut sugar to keep these refined sugar-free.
  • Replace the Greek yogurt with non-dairy yogurt OR full-fat canned coconut milk to make them dairy-free!
  • You can replace the almond flour with hazelnut flour or rice flour.
  • Don’t replace the coconut flour with any other type of flour, as it absorbs more liquid than other flours.
  • In order to make these zucchini muffins paleo, replace the cane sugar with coconut sugar and replace the Greek yogurt with coconut milk yogurt or full-fat coconut milk.

More Healthy Bread and Muffin Recipes:

Enjoy!

Almond Flour Zucchini Muffins (gluten-free!)

Almond Flour Gluten-Free Zucchini Muffins

Course: Breakfast
Cuisine: American
Keyword: banana muffins, gluten free, grain free, healthy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Author: Julia
*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.
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Ingredients

Instructions

  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.

Grain-Free Zucchini Muffins with coconut flour, almond flour, and Greek yogurt. A healthy breakfast or snack!

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Comments

  1. Sapna

    Not so guilt free with the sugar. Any recommendations on how to alter the recipe with maple syrup instead of sugar? Thanks.

    Reply
    1. Julia Post author

      Hi Sapna, you can use coconut sugar or date sugar which I find to be a good 1:1 replacement for cane sugar. You could also try using chopped dates, a ripe banana or honey although you would need to alter the amount of almond flour you use since those options would throw off your liquid ratio. Let me know if you try these with any substitutions. Thanks!

      Reply
    2. Stefanie

      When I made these muffins, I halved the amount of sugar to 1/4 cup, and used unrefined sugar (which is somewhat better). I then added 10 drops of liquid stevia.

      Reply
  2. SEO

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    Reply
  3. jolene veenstra

    I made these tonight substituting the coconut flour for quinoa flour and oat flour. They are excellent, thank you!

    Reply
    1. Julia Post author

      I’m so glad you made and enjoyed them! Thanks for letting me know, Jolene – I’ll have to try the recipe with quinoa and oat flours!

      Reply
  4. Carolyn Dressler

    I made these, added 1/2 tsp. if each, allspice, cloves, cinnamon and 1tsp. of pumpkin pie spice. I used Erythritol in place of the sugar.
    I made chocolate ones too. I added another 1/4 c of greek yogurt plus 1/4c of cocoa pwdr. Baking now, I’ll let you know how they turn out.

    Reply
  5. Carolyn Dressler

    Ok they taste fantastic, I would recommend spraying the liners first or just spraying the pan before you add the mix. Success!

    Reply
  6. Sheila

    Wasn’t sure about the yogurt measurements. 1 6 oz cup yogurt, So I took it as 1 cup and 6 oz’s. They are too moist even though I cooked longer

    Reply
    1. Julia Post author

      Hi Sheila, My mistake – I recently changed recipe plugins and some of my recipes didn’t trasnfer over correctly. It was supposed to be 6 ounces 🙁

      Reply
  7. Colette Salemink

    Would you please add the Nutrition Facts for one serving. I’m on Keto and I’d love to make this recipe but I need numbers. Thank you!

    Reply
  8. Margaret Gillis

    Can these muffins be cooked in an instant pot. If yes, for how long would you cook them? Thanks.

    Reply

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