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Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}

Easy-to-make vegan almond flour zucchini muffins! Most, delicious, & easy to make, they are a great way to use some of your zucchini bounty.

Easy Grain-Free Vegan Almond Flour Muffins

Once I accepted my publisher’s offer to write my new comprehensive muffin book, I was determined to offer a slew of modern options. I am exceptionally fortunate that he went along whole-heartedly.

One of my favorite chapters (it’s like choosing a favorite child–I love them all, for different reasons) is the Gluten-Free Muffins chapter, which features 88 new, original recipes.

If you’re new to gluten-free baking, fear not: it does not have to be complicated. Gluten-free flour options have grown extensively over the past few years, including all-purpose, gluten-free flour blends (i.e., you do not need to mix multiple flours and starches on your own), single grain gluten-free flours (e.g., quinoa, millet and teff), and grain-free flour, such as coconut and almond.

Muffins are a perfect place to begin, and, because I was just yesterday gifted with a box of humungous zucchini from my neighbor (thanks, Ellen!), I thought I would share my recipe for vegan almond flour zucchini muffins.

Almond Flour, the Easy-to-Use Gluten-Free Flour

Working with almond flour is a snap, because no gums are starches are needed to hold everything together! In the case of these muffins, a bit of flaxseed meal, some almond butter (or the nut/seed butter of your choosing) and unsweetened applesauce.

I’ve packed these muffins with nutrition and kept the sweetness (I used coconut palm sugar, which has a low glycemic level) very low; you could even leave the sweetener out altogether to go more savory.

Warning: you may swoon as these bake: the scent of cinnamon will leave you dreaming of the cooler weather and winter festivities n the months ahead. It’s still in the 90s here in Texas, so I need to eat a few extra muffins to keep the dream alive.

I am certain you will love these muffins, regardless of your dietary needs or proclivities. Batter up!

More Delectable Vegan & Gluten-Free Zucchini Recipes:

Individual Zucchini Bread Baked Oatmeal (oil-free)

Healthy Zucchini Oat Bread (oil-free)

Chickpea Flour Zucchini Muffins (oil-free, grain-free)

4-Ingredient Zucchini Skillet Flatbreads

Coconut Flour Zucchini Cookies (grain-free)

Coconut Flour Zucchini Brownies {oil-free, grain-free}

Zucchini Oat Breakfast Cookies 

3-Ingredient Zucchini Soccatas (chickpea flour omelets)

Vegan Almond Flour Zucchini Muffins (grain-free, oil-free)

Vegan Almond Flour Zucchini Muffins (grain-free, oil-free)

Yield: 9
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes

Easy-to-make vegan almond flour zucchini muffins ! Most, delicious, & easy to make, they are a great way to use some of your zucchini bounty.


  • 1 cup almond flour or almond meal (I used the latter; either works!)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons flaxseed meal
  • 3/4 cup unsweetened applesauce
  • 1/2 cup smooth almond butter
  • 2 tablespoons coconut sugar (or packed brown sugar)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, patted dry
  • Optional: chopped seeds and/or nuts


  • Optional: 1/4 cup raisins, roughly chopped


  1. Preheat oven to 350°F. Line 9 cups, in a standard size 12-cup muffin tin, with liners, or spray with nonstick cooking spray..
  2. In a small bowl, whisk together the almond flour, cinnamon, baking soda and salt.
  3. In a medium bowl, whisk together the flaxseed meal and apple sauce; let stand 5 minutes to thicken. Add the almond butter and vanilla, stirring vigorously until very well blended.
  4. Add the almond flour mixture to the applesauce mixture, stirring until well blended. Stir in the zucchini (and any nuts/seeds, raisins, if desired)
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 17 to 21 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 10 minutes, then transfer to the rack to cool.


Storage: Store the cooled muffins in an airtight container at room temperature for up to 2 days, refrigerator for 5 days, or freezer for up to 3 months.

Nutrition Information
Serving Size 1 muffin
Amount Per Serving Calories 167Total Fat 9.4gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 223mgCarbohydrates 11gFiber 3gSugar 6.2gProtein 6.1g

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Thursday 29th of April 2021

They taste good but unfortunately they would not firm up


Thursday 29th of April 2021

Oh no, so sorry to hear that Abby. I am not sure why they would not firm up.


Friday 12th of February 2021

Could I leave out the baking soda? I want to make these for baby and am not comfortable giving him that


Thursday 29th of April 2021

Hi Leah, Baking soda is what makes the muffins rise so leaving it out would be a big issue (especially given that this is a vegan recipe--no eggs).

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Thursday 8th of October 2020

[…] Vegan Almond Flour Zucchini Muffins {grain-free, oil-free} […]

Healthy Zucchini Oat Bread {Oil-Free, Gluten-Free, Vegan} | power hungry

Friday 21st of August 2020

[…] Vegan Almond Flour Zucchini Muffins {grain-free, oil-free} […]


Wednesday 22nd of July 2020

Hi! Oh my gosh, just made these and they are amazing thank you!! I didn't have applesauce so I subbed with grated apple and used maple syrup instead of sugar, these honestly are amazing muffins. Thank you!!


Saturday 25th of July 2020

Whoohoo! Thrilled that you loved them, Charlene! I am looking forward to our zucchini crop so I can make some batches this year, too :)

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