Wow, how time flies. Over 13 years ago, a friend named Tia shared this beloved recipe for zucchini almond flour muffins with me. She used to run a gluten-free blog and was obsessed with all things almond flour. I was hesitant at first, since I wasn’t a big fan of almonds. But these muffins were love at first bite.
Naturally Delicious Zucchini Almond Flour Muffins
I decided to update this zucchini muffin recipe since we are heading into summer. Soon, zucchini will be popping up everywhere, and Tia also likes to add seasonal cherries to these grain-free zucchini muffins. I’ve included some other options as well as ingredient notes in the FAQs below.
What do Almond Flour Muffins taste like?
To me, they are a bit like bran muffins. They do come out a little cakey, like muffins, but have that heartier, richer taste and slight density that you get from whole grains.
Do I need Extra Fine Almond Flour?
Extra fine, super fine, or simply fine almond flour, is just almonds that have been ground a few extra times to produce a lighter flour with finer granules. It’s often blanched, which means the skins were removed before grinding. This creates a less rustic taste and color. It’s really up to you if you want to use regular almond flour or fine almond flour in this recipe. Muffins are meant to be heartier than cupcakes, so regular almond flour works just fine. I honestly use whichever type is available and most affordable.
Can I use Almond Meal instead of Almond Flour?
I don’t recommend it. Almond meal might work okay, but it’s pretty coarse, and can cause a denser, less cohesive muffin. Plus, almond flour and almond meal are usually pretty close to the same price.
Can I Substitute a Different Flour?
Most tree nut flours should perform okay, including cashew flour or hazelnut flour. Flour made from walnuts and pecans will be a bit more rustic and astringent in taste. Do not substitute coconut flour – it requires far too much additional liquid. I wouldn’t use grain flours either, as this recipe is formulated specifically for grain-free almond flour.
Should I use the Large or Small Holes to Grate the Zucchini?
The large holes are fine. Tia uses shredded zucchini, which is the larger holes. If you want the zucchini to “disappear” I would peel it first, and then use the small holes to make grated zucchini.
What Type of Oil should I use?
Your favorite oil for baking sweets should work just fine. I believe when we first posted this recipe, grapeseed oil was used. But any oil meant for baking should work great. If you do use coconut oil, melt it first, and make sure all ingredients are at room temperature before mixing. Any cool ingredients can cause it to “bead up” into chunks as you mix.
Do I need to worry about Overmixing the Muffin Batter?
Actually, you don’t! The problem with overmixing muffins is that it develops the gluten, leading to a tougher, more bread-like texture. But these almond flour zucchini muffins are gluten-free, so there is no general concern about over-mixing the batter.
Can I Substitute Maple Syrup or Another Sweetener?
You can definitely use agave nectar, honey, or maple syrup for the sweetener. They will all work in equal amounts. I wouldn’t substitute a dry granulated sweetener. Tia formulated this recipe for liquid sweetener. A sugar-free liquid sweetener made specifically as a 1:1 baking substitute might work okay, but we haven’t tested it.
Will this Recipe work as Zucchini Bread?
The recipe will come out best in a muffin tin. It can be baked in a 9×5-inch loaf pan, but I would expect more squat results than you might be used to from grain-based breads. It will also be more browned on the outside and you will need to bake it longer. I’m not sure of the exact time, but I would start checking the loaf at about 40 minutes.
Special Diet Notes: Zucchini Almond Flour Muffins
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian, and optionally paleo.
Dairy-Free Zucchini Almond Flour Muffins
Ingredients
Method
- Preheat your oven to 350°F and line 12 muffin cups with cupcake liners and grease them.
- In a medium bowl, whisk together the almond flour, cinnamon, baking soda, salt, and nutmeg until there are no lumps.
- In a large bowl, whisk together the eggs, agave, and oil until emulsified.
- Add the dry ingredients into the wet ingredients, and mix until combined.
- Fold in the zucchini and the cherries (if using).
- Divide the batter between your prepared muffin cups.
- Bake the muffins for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool for a few minutes in the muffin pan, before removing them to a wire rack or plate to cool completely. They are a little crumbly when still warm.
- Store leftover muffins in an airtight container at room temperature or up to three days, or individually wrap and freeze them for longer storage. They will keep well in the freezer for up to 3 months.
Nutrition
Notes
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