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

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 21 mins
  • Total Time: 31 mins
  • Yield: 9 1x


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. 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.

  • Category: Muffins, Breakfast, Bread


  • Serving Size: 1 muffin
  • Calories: 167
  • Sugar: 6.2 g
  • Sodium: 223 mg
  • Fat: 9.4 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Protein: 6.1 g
  • Cholesterol: 0 mg

Keywords: vegan almond flour muffins, vegan zucchini muffins, grain-free, vegan. almond flour, oil-free, dairy-free, gluten-free, zucchini, easy