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:
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.
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.
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.
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 :)