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4.75 from 4 votes
Almond Flour Zucchini Muffins (gluten-free!)
Almond Flour Gluten-Free Zucchini Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
*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.
Course: Breakfast
Cuisine: American
Keyword: banana muffins, gluten free, grain free, healthy
Servings: 12 muffins
Author: Julia
  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.