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.

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Grain-Free Vegan Almond Flour Muffins

If you’re new to gluten-free baking, fear not: it does not have to be complicated. Muffins are perfect place to begin.

Gluten-free flour options have grown extensively over the past few years, and have become far more available n grocery stores. This includes 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 flour, millet flour and teff flour), and grain-free flours, such as coconut flour, chickpea flour, cassava flour and almond flour.

Almond flour is one of my favorite glute-free flours, largely because of flavor and versatility. Since I was recently gifted with a box of humungous zucchini from my neighbor (thanks, Ellen!), I came up with a straightforward almond flour muffin recipe well worth sharing.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Oil-free
• Grain-free
• Gluten-free
• Quick and easy to make
• High in fiber (3 grams per muffin)
• High in protein (6 grams per muffin)

Ingredients for Vegan Almond Flour Zucchini Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

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

• almond flour (for best results, opt for finely ground almond flour, not almond meal)
• ground cinnamon
• baking soda
• salt
• flaxseed meal
• unsweetened applesauce
• smooth almond butter
• coconut sugar (or packed brown sugar)
• 1 cup grated zucchini, squeezed of extra liquid and patted dry
• Optional: chopped seeds and/or nuts (e.g., pumpkin seeds, walnuts, pecans, sunflower seeds)
• Optional: raisins or other dried fruit, roughly chopped

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

Almond flour is made from finely ground almonds (typically blanched almonds, meaning the skin has been removed). It is a naturally gluten-free, grain-free flour.

Working with almond flour is a snap, because no gums or 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 do the trick.

I recommend using a finely ground almond flour (typically sold as blanched almond flour), not more roughly ground almond meal. The muffins will not rise as high with almond meal and will be more dense.

Step by Step Directions for Vegan Almond Flour Zucchini Muffins

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350°F (180C). Line 9 cups in a standard size 12-cup muffin tin, with paper, foil or silicone liners. If you do not need the muffins to be 100% oil-free, spray the cups with nonstick cooking spray.
• In a small bowl, whisk together the almond flour, cinnamon, baking soda and salt.In a medium bowl, whisk together the flaxseed meal and apple sauce; let stand 5 minutes to thicken. Add the almond butter, stirring vigorously until very well blended.
• Add the almond flour mixture to the applesauce mixture, stirring until well blended. Stir in the zucchini (and any nuts/seeds, raisins, if desired).
• Divide the batter equally among the prepared muffin cups.
• 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 the muffin tin, on a wire rack, for 10 minutes.
• Remove the muffins and cool entirely on a cooling rack.

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.

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

FAQ

• How should I store the vegan almond flour zucchini muffins? 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.
• Can I substitute a different flour for the almond flour? No, I do not recommend it. This recipe is designed to work with almond flour.
• What can I use in place of coconut sugar? An equal amount of brown sugar, maple syrup or cane sugar can be used in place of the coconut sugar.
• Will the recipe work with other vegetables? Yes. Try using an equal amount of grated carrot, parsnip, or yellow (crookneck) squash in place of the zucchini.

More 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)

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5 from 10 votes

Vegan Almond Flour Zucchini Muffins (Grain-free, Oil-free)

By: Camilla

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.

Prep Time: 10 minutes minutes

Cook Time: 21 minutes minutes

Total Time: 31 minutes minutes

Servings: 9

Ingredients 

1x2x3x

• ▢ 1 cup almond flour or almond meal, I used the latter; either works!
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon 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 cup grated zucchini, squeezed of extra liquid and patted dry
• ▢ Optional: chopped seeds and/or nuts
• ▢ Optional: 1/4 cup raisins, roughly chopped

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350°F (180C). Line 9 cups in a standard size 12-cup muffin tin, with paper, foil or silicone liners. If you do not need the muffins to be 100% oil-free, spray the cups with nonstick cooking spray..
• In a small bowl, whisk together the almond flour, cinnamon, baking soda and salt.
• In a medium bowl, whisk together the flaxseed meal and apple sauce; let stand 5 minutes to thicken. Add the almond butter, stirring vigorously until very well blended.
• Add the almond flour mixture to the applesauce mixture, stirring until well blended. Stir in the zucchini (and any nuts/seeds, raisins, if desired)
• Divide batter equally among prepared muffin cups.
• 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.

Notes

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

Serving: 1muffin | Calories: 167kcal | Carbohydrates: 11g | Protein: 6.1g | Fat: 9.4g | Saturated Fat: 0.2g | Sodium: 223mg | Fiber: 3g | Sugar: 6.2g

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