Almond Flour Gluten-Free Zucchini Muffins

 THRILLED! Psyched to have Abby from Seaweed & Sassafras visiting my blog today with an awesome guest post!

Abby and I crossed food blog paths a few months ago and I’ve been a big fan of her ever since.  She is conscientious about where her food comes from, is all for supporting local farmers, and makes healthy delicious eats. PLUS she’s athletic, has done a great deal of traveling, and talks real stuff. Abby’s my real home slice.  If it weren’t for the fact that we live on opposite sides of the country, we’d be frolicking through the farmer’s market wearing our hippy skirts, toting around our re-useable bags full of fresh produce.  So my home slice. So cool. Such a treat to have her here.

I spent the last week and a half on the back of a motorcycle, touring the North Western U.S., visiting beautiful places and camping with my sweetpea and his wonderful family.  I asked Abby to guest post on my site while I do a little de-compressing, screw my head back on and put things away in an {somewhat} orderly fashion. Be sure to visit Abby’s site, like her on facebook and be a fan of this real cool girl with me. Take it away, Abby!

Julia, take me camping with you!  And we’ll make s’mores and eat baked beans…that’s what you do camping right?  Well, while she’s unpacking her gear I’m so excited to be visiting here with you guys.  Hi!  I’m Abby from Seaweed & Sassafras and I brought you all Almond Flour Zucchini muffins!  Confession:  This was my first time using almond flour and I normally wouldn’t attempt such Olympic baking feats if it weren’t for Julia here.  I bought my first bottle of grapeseed oil because of her!

Anyways, the almond flour seemed like a natural addition to zucchini muffins and it makes them gluten free and high in magnesium and Vitamin E.  Almond flour is basically just blanched, finely ground almonds.  It has a sandy texture to it, but the muffins bake up incredibly moist and still fluffy.  I added a little coconut flour, well, because I had some sitting in the pantry, which adds fiber and natural sweetness.  Start your day off right with these warm, sweet, and healthy muffins for breakfast, or for a guilt-free snack.

Adapted from Against All Grain Almond Flour Zucchini Bread

Almond Flour Zucchini Muffins (gluten-free!)

Almond Flour Gluten-Free Zucchini Muffins

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.


  • ½ cup Coconut Flour
  • 1 ½ cup Almond Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Pumpkin Pie Spice
  • 3 Eggs
  • 1 6 oz cup Vanilla greek yogurt
  • ½ cup Sugar
  • 1 ½ cups shredded zucchini 1 whole large zucchini


  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 with your 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 until mixed together.
  5. Now add the zucchini and mix.
  6. Add the batter to the muffin tins, I made 12 large muffins. Bake for 30-35 minutes.

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  1. Sapna

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

    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!

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  3. jolene veenstra

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

    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!

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