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

5 from 10 votes

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.

Prep Time10

Cook Time21

Total Time31

Cuisine: American

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

Servings:

Author: Camilla

Ingredients

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

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