Make busy days easier with something healthy to grab out of the fridge! These almond zucchini muffins blend the nutty taste of almonds with the fresh, sweet flavor of zucchini.
Sweetened with just bananas and a hint of maple syrup and they're an easy way to sneak some extra veggies into your diet.
Amp up your veggie intake and enjoy what you eat with these dairy-free muffins!
It's no secret that as busy mom we often snack on the leftovers without making anything for ourselves.
So if that's the case, let's make the leftovers healthy ones!
As a Certified Nutrition Coach, I like whipping up a batch of these almond zucchini muffins for my girls (and myself!) because they're:
- Dairy-free and gluten-free
- Packed with healthy fats
- Easy to make
- Perfect for on the go, busy days
Ingredients You Need
Zucchini: use up the extra zucchini in your garden for these muffins (this air fryer zucchini and squash is great for that too).. Make sure to drain it before baking though.
Gluten free all purpose flour: each gluten-free flour is slightly unique in its blend and can affext the texture of the muffins.
Almond flour: learn the difference between almond flour and ground almonds. If possible, use almond flour for a lighter taste.
Baking powder + baking soda: you do need both in this recipe to make sure the muffins rise.
Cinnamon + nutmeg: for maximum comfort flavor.
Vanilla extract: use what you have on hand. The purer the vanilla the more delicious the taste.
Egg: I don't believe that egg replacement will work.
Maple syrup: if possible use real maple syrup as it's healthier and has a much better flavor.
Olive oil: any neutral oil should work for these almond flour muffins, however coconut oil will not.
How To Make Them
- Preheat the oven to 375F.
- In a large bowl combine all dry ingredients.
- In a medium bowl add the banana and vanilla. Mash to combine.
- Add the remaining wet ingredients to the mashed banana and mix well.
- Combine the wet and dry ingredients together and mix in the zucchini.
- Portion the muffin batter into silicone muffin cups. Top each muffin with almonds and cinnamon.
- Bake for 22 minutes turning one halfway through.
Important Teaching Tips
When it comes to baking with zucchini, after grating it, let it sit in a strainer for a few minutes pressing down every so often. This helps the water come out and not get into the muffins. This hack also works for something like air fryer zucchini fritters.
All gluten-free flour blends have a different makeup. This almond zucchini muffin recipe was made with Cloud 9 Flour Other flour blends may alter the texture slightly.
The muffins are not overly fluffy but instead, they have a chewy, dense texture.
Top the gluten-free muffins with chopped almonds for texture and sprinkled cinnamon if you like.
Know that if you're making the muffins for toddlers, it's best to omit the chopped almonds.
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Frequently Asked Questions About Gluten-Free Muffins
The muffins are best stored in an airtight container for 4-5 days in the fridge. Know that they will firm up a bit more in the fridge but get softer once at room temperature.
Other Dairy & Gluten-Free Recipes You'll Love
- Peanut butter protein muffins
- Blueberry protein muffins
- Lemon protein muffins
- Peanut butter protein chia pudding
Gluten-Free Almond Zucchini Muffins
Video
Equipment
- Muffin tin
- Silicone muffin mold
Ingredients
- 2.5 bananas
- 1 medium zucchini shredded
- 1 cup all purpose flour gluten-free, could nine
- ½ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 egg
- ⅓ cup pure maple syrup
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl combine all dry ingredients.
- In a medium bowl add the banana and vanilla. Mash to combine.
- Add remaining wet ingredients to the mashed banana and mix well.
- Combine the wet and dry ingredients together and mi in the zucchini.
- Spray a muffin tin (or silicone muffin cups) with non stick spray and portion batter into the cups. Top each muffin with almonds and cinnamon.
- Bake for 22 minutes turning one halfway through.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Luci says
These looks simply delicious. You get something sweet and a vegetable that is hidden in a muffin. Genius.
fitasamamabear says
Haha that's my favorite part too- forces everyone to boost veggie intake without them knowing lol
Helena says
This recipe looks and sounds good. I will definitely have to try it.
fitasamamabear says
Thanks they're simple but tasty one!
Esperanza Scotto says
I love zucchini bread so I am sure to love these muffins! I love that they are easy to grab and go too 🙂
fitasamamabear says
Anything grab and go with me is a win.. and muffins pretty much take the cake on that! They're a pretty tasty one so enjoy!
Tina Martin says
Wow! I have to save this recipe! I always run out of ideas for hearty and healthy muffins. It's the same in my house with them, they never last long!
I wonder if I use applesauce instead of an egg if it will work?
fitasamamabear says
I have a constant supply of muffins the freezer because we eat so many... but yes I feel as if I'm always making them! lol If you're egg free, perhaps using a "flax egg" instead (1 tbs flax in three tablespoons water to make a gel) would work best? Applesauce I'm not sure they'd firm up with
Gloria Harvley says
I would have never thought to put zucchini with a muffin! Looks great!
fitasamamabear says
It's perfect because it sneaks veggies into the diet! 😀
Farrah says
I haven't baked anything in the longest time, but plan to once it cools down a bit--these look awesome! :] I need to go get some zucchini!
fitasamamabear says
Thanks Farrah! Zucchini is awesome to bake with because it`s so versatile!
Patricia says
Sounds yummy! I've never actually had these before, but these seem really good! My favorite muffins (that I've tried) are blueberry muffins. I made some once at a friend's house.
fitasamamabear says
Mmm blueberry are delicious too! This is a nice way to sneak in extra veggies though 😉
Janr says
Looks delicious!!! I like the combo of zucchini and almonds.
fitasamamabear says
Same here! Zucchini goes with everything to me though 😀
Emily at theexpatmama.com says
Oh these look like a great snack idea for kiddies! I'll need to track down some of the ingredients to give them a go- do you have any website recommendations that ship internationally? I don't know where I'd buy almond meal...thanks!
fitasamamabear says
They're definitely a tasty one and a nice way to sneak in veggies 😉 Is it just the almond meal you need? If so, you can actually just grind up the almonds directly until they resemble a flour! If there`s others though let me know and I`ll grab you a link 🙂
Jenn says
These look really good and I always like it when I can incorporate some veggies in to baked goods!
fitasamamabear says
Sneaking in veggies is always fun! These are a tasty batch- enjoy them!
Courtney says
Another yummy recipe!! These look delicious. I need to put some time aside to try these out.
fitasamamabear says
Thanks Courtney! This is a super simple one which makes it awesome (who has time for long hours in the kitchen!?)