This post may contain affiliate links. Please see our disclosure policy.
This is my go-to almond butter zucchini muffin recipe, and it’s been a family favorite for years. It’s made in one bowl with simple, real-food ingredients, no flour or refined sugar required. They’re the kind of snack that keeps everyone fueled, not crashing an hour later!
Table of Contents
- Healthy Almond Butter Zucchini Muffins – Gluten Free
- Why you’ll love this wholesome zucchini muffin recipe
- Simple ingredients you’ll need
- How to make almond butter zucchini muffins
- Recipe tip
- Serving suggestions
- Meal prep, storage & freezing instructions
- Substitutions, optional variations & dietary adjustments
- Frequently asked questions
- More healthy muffin recipes you’ll love
- Easy Almond Butter Zucchini Muffins (Grain-Free & Kid-Approved) Recipe
- Save this almond butter zucchini muffin recipe to Pinterest and make it later!
Healthy Almond Butter Zucchini Muffins – Gluten Free
Okay, if you’ve got a pile of zucchini staring at you from the counter (hi, zucchini season!), this is where it needs to go.
I’ve been making this recipe for my family for years, and it’s still one of the most-requested snacks in our house.
Between four kids and a busy morning routine, I need recipes that are simple, freezer-friendly, and won’t leave everyone crashing by 9am. These muffins check every box!
The base is just a handful of simple ingredients – zucchini, eggs, almond butter, coconut flour, and a touch of honey – and they come together in one large bowl. No mixer, no fuss.
The zucchini melts into the muffins, and my kids don’t even notice there’s a vegetable hiding in there.
They just know they taste delicious!
If you love low-sugar wholesome muffins justlike this recipe, check out my cookbook, Everyday Muffin Party, for even more kid-friendly muffin recipes to make!
Why you’ll love this wholesome zucchini muffin recipe
Freezer-friendly – Make a batch, freeze half, and you’ve got a healthy snack ready for busy mornings all month. You’ll find the freezing instructions below.
One bowl, one muffin tin – No one wants to have tons of dishes to deal with after – just whisk, mix, and bake!
Naturally gluten-free – Made with coconut flour instead of wheat flour, so they work for the whole family, gluten-free eaters included.
Minimal sugar – Just 1/3 cup of raw honey sweetens all 12 muffins – no coconut sugar or maple syrup needed, though you can swap those in (more on that below).
Great way to use up zucchini – If you’re drowning in fresh zucchini from the garden or farmers market, this is one of my favorite zucchini recipes to put it to use.
Simple ingredients you’ll need
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions
- Zucchini – Finely shredded, with the excess moisture squeezed out (a box grater makes quick work of this).
- Eggs – To bind everything together.
- Almond butter – The star of the show and where all that rich, nutty flavor comes from.
- Raw honey – For just the right amount of natural sweetness.
- Coconut flour – Keeps these grain-free and gluten-free without needing a big combination of flours. Coconut flour adds extra fiber to the batter too.
- Vanilla extract– For warmth and depth.
- Cinnamon – A cozy, subtle spice note.
- Baking powder & baking soda – For lift, so the muffins aren’t dense.
- Sea salt – Just a pinch, to balance the sweetness.
How to make almond butter zucchini muffins
- Preheat your oven to 375 degrees F and line a muffin tin with parchment paper liners or silicone muffin liners.
- In a large bowl, whisk together the eggs, almond butter, honey, and vanilla extract until fully combined and smooth.
- Add in the coconut flour, cinnamon, baking powder, baking soda, and sea salt. Mix again until you have a thick muffin batter.
- Stir in the shredded zucchini until it’s fully incorporated into the batter.
- Divide the batter evenly among your muffin cups (mine fill up close to the top).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Then dig in!
Recipe tip
- If your zucchini is fresh and small, it’ll release a lot of liquid – squeeze it dry with a paper towel or thin dish towel before adding it to the batter. Too much moisture will leave you with soggy muffins.
- If your zucchini is older and larger, it may not have much water to begin with, so don’t worry if you don’t get much liquid out.
- Don’t skip greasing or lining your muffin tin – these muffins are moist enough that they can stick.
- Let them cool for at least 5 minutes in the pan before removing. They firm up as they cool, which makes them much easier to pop out in one piece.
Serving suggestions
- Warm from the oven with a little extra almond butter or butter spread on top
- Packed into lunchboxes as a naturally sweet, satisfying snack
- Alongside scrambled cottage cheese eggs or yogurt for a more filling breakfast
- Crumbled over almond butter protein yogurt for a fun, muffin-topped parfait
Meal prep, storage & freezing instructions
Muffins are one of my go-to make-ahead snacks. They store great!
Store leftover muffins in an airtight container at room temperature for 2-3 days, or in the fridge for 5-7 days.
Want them to last longer in the freezer?
Pop them in a freezer bag or container and freeze for up to 6 months.
I like pulling one out the night before and letting it thaw at room temperature, or microwaving straight from frozen for about 30 seconds.
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this zucchini almond butter muffin recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Almond butter – Swap in cashew butter, sunflower seed butter (for a nut-free version), or good old natural peanut butter.
Egg – Try flax eggs in place of the whole eggs. The texture will be a touch denser but still works.
Honey – Maple syrup or coconut sugar can replace the honey if that’s what you have on hand.
Coconut flour – Arrowroot powder or a mix of almond flour and oat flour can work, though you may need to adjust the amount since these grain-free flours absorb liquid differently – coconut flour is very absorbent, so start with less of any substitute and add more as needed.
Add-ins – Fold in chocolate chips or fresh blueberries for a fun twist – a little almond meal sprinkled on top before baking adds a nice crunch too.
Zucchini bread version – Pour the batter into a greased loaf pan instead of a muffin pan for a zucchini bread take on this recipe – just increase the bake time and watch for a clean toothpick.
Frequently asked questions
Yes! They freeze beautifully. Let them cool completely, then store in a freezer-safe bag or container for up to 6 months.
This almost always comes down to too much moisture from the zucchini. Make sure you squeeze out the excess liquid really well before folding it into the batter.
Yes, they’re made with coconut flour instead of wheat flour, so they’re naturally gluten-free as written.
Absolutely. Just double all the ingredients, and you’ll get closer to two dozen muffins – you may need to bake in batches depending on how many muffin tins you have.
More healthy muffin recipes you’ll love
Easy Almond Butter Zucchini Muffins (Grain-Free & Kid-Approved)
Ingredients
- 2 cups shredded zucchini, any excess liquid squeezed out
- 2 eggs, whisked
- 3/4 cup almond butter
- 1/3 cup raw honey
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
Instructions
- Preheat your oven to 375 degrees F. Line muffin tins with liners (I love these silicone muffin liners!)
- In a large bowl, whisk together the eggs, almond butter, honey, and vanilla until fully combined.
- Add in the coconut flour, cinnamon, baking powder, baking soda, and sea salt. Mix again. Finally, stir in the shredded zucchini until it is fully incorporated.
- Pour into prepared muffin tins (mine filled up close to full). Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Let them cool a bit before removing from the muffin tins, then enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this almond butter zucchini muffin recipe to Pinterest and make it later!
If you try this gluten-free zucchini muffins recipe, I’d love it if you left a star rating and comment below – it really helps others find these muffins too!
XO
Heather
Originally published in September 2015. Updated September 2026.
Only two tablespoons of flour unbelievable that really correct
Just 2 tablespoons is right! Coconut flour absorbs way more than other flours. If you swapped something else in for coconut flour, you would have to increase the quantity. Hope you get to try them out, they’re delish!
Almond butter Zucchini Muffins are surprisingly good! Very light and sweet enough.
I used Maple Syrup instead of Honey, and 3 T. Almond Flour instead of 2 T Coconut Flour.
Nice snack or breakfast treat! I might add nuts next time.😊
So glad you enjoyed them Pam! The nuts sound like a tasty addition to them 🙂