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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

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

*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.

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.
Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 133Total Fat: 7gUnsaturated Fat: 0gCarbohydrates: 14gNet Carbohydrates: 11gFiber: 3gSugar: 10gProtein: 5g
Grain-Free Zucchini Muffins with coconut flour, almond flour, and Greek yogurt. A healthy breakfast or snack!
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Margaret Gillis

Tuesday 9th of June 2020

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

Colette Salemink

Tuesday 22nd of October 2019

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!

Marian Rosenberg

Monday 23rd of September 2019

Would love to make these but can’t use anything dairy. Any suggestions for substitute

Sheila

Monday 3rd of September 2018

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

Julia

Monday 3rd of September 2018

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 :(

Carolyn Dressler

Monday 23rd of July 2018

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

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