Almond Flour Gluten-Free Zucchini Muffins

There’s something incredibly comforting about a freshly baked muffin, especially when it’s made with wholesome ingredients that nourish both body and soul. These Almond Flour Gluten-Free Zucchini Muffins are the perfect blend of moistness and flavor, with the added bonus of being gluten-free. They are perfect for breakfast, a snack, or even a light dessert. Plus, they are an excellent way to sneak in some veggies without anyone being the wiser. Let’s delve into the details of this delicious recipe!

Why It Deserves a Spot

These muffins deserve a spot in your baking repertoire for several reasons. First, they are gluten-free, making them suitable for those with dietary restrictions. Second, almond and coconut flour offer healthy fats and protein, contributing to satiety and energy. The zucchini adds moisture and a subtle sweetness, creating an irresistible texture. With warm spices like pumpkin pie spice, these muffins are perfect for any time of year. Finally, they are easy to make and can be customized to fit your personal tastes.

Ingredient List

• 1 cup coconut flour – Adds a unique texture and flavor.
• 1 cup almond flour – Provides healthy fats and a nutty taste.
• 1 teaspoon baking soda – Helps the muffins rise.
• 1 teaspoon pumpkin pie spice – Adds warmth and depth to the flavor.
• 3 eggs – Acts as a binder and adds moisture.
• 6 oz Greek yogurt – Contributes to the muffins’ moist texture.
• ¾ cup sugar or coconut sugar – Sweetens the muffins naturally.
• 1 cup shredded zucchini – The star ingredient, providing moisture and nutrition.

Gear Checklist

• Mixing Bowls – For combining your dry and wet ingredients.
• Measuring Cups and Spoons – Essential for accurate measurements.
• Grater – To shred your zucchini effortlessly.
• Muffin Tin – To bake your muffins to perfection.
• Whisk – For mixing the wet ingredients smoothly.
• Spatula – For folding the ingredients together gently.
• Oven – To bake your delicious muffins.

Almond Flour Gluten-Free Zucchini Muffins Cooking Guide

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly.

Step 2: Prepare Your Muffin Tin

Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and pumpkin pie spice until well combined.

Step 4: Combine Wet Ingredients

In another bowl, beat the eggs and then add in the Greek yogurt and sugar. Mix until the ingredients are well blended and smooth.

Step 5: Incorporate Zucchini

Stir the shredded zucchini into the wet mixture, ensuring it is evenly distributed.

Step 6: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 7: Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Enjoy

Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!

Customize for Your Needs

• Add Chocolate Chips: Stir in some dairy-free chocolate chips for an extra treat.
• Incorporate Nuts: Fold in chopped walnuts or pecans for added crunch and flavor.
• Swap Spices: If you love cinnamon, feel free to replace the pumpkin pie spice with ground cinnamon.
• Sweetness Level: Adjust the sugar according to your taste; you can reduce it for a less sweet muffin.

If You’re Curious

These muffins not only taste great but also provide a fantastic source of nutrition. Almond flour is rich in vitamin E and healthy fats, while coconut flour is high in fiber. Zucchini is low in calories and provides essential vitamins and minerals, making these muffins a guilt-free indulgence. Enjoy them fresh out of the oven, or pack them for a snack on the go!

Storing Tips & Timelines

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep them in the fridge for up to a week.
• Freezer: For longer storage, freeze the muffins in a zip-top bag for up to 3 months. Thaw at room temperature or microwave for a warm treat.

Reader Q&A

Can I use another type of flour instead of almond flour?

While almond flour gives these muffins a unique flavor and texture, you can experiment with other gluten-free flours. However, the results may vary, and adjustments in liquid may be necessary.

Is it necessary to peel the zucchini before shredding?

No, you can leave the skin on for added nutrients and color. Just be sure to wash it thoroughly before shredding.

Can I make these muffins vegan?

Yes! You can replace the eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg) and use a dairy-free yogurt alternative.

What can I serve with these muffins?

These muffins are delicious on their own, but you can pair them with a dollop of nut butter, cream cheese, or even some fresh fruit for a more filling breakfast or snack.

Next Steps

Now that you have the recipe for these delightful Almond Flour Gluten-Free Zucchini Muffins, it’s time to get baking! Gather your ingredients, preheat your oven, and enjoy the process. Don’t forget to take a moment to savor the aromas wafting through your kitchen as your muffins bake. They are sure to become a family favorite!

With their moist texture and wholesome ingredients, these muffins are not just a treat but a great way to incorporate healthy habits into your daily routine. Whether you enjoy them as breakfast on a busy morning or as an afternoon snack, these muffins are versatile and satisfying. Try making a batch today, and watch as they disappear from your kitchen in no time!

Almond Flour Gluten-Free Zucchini Muffins

These Almond Flour Gluten-Free Zucchini Muffins are moist, flavorful, and a sneaky way to add veggies to your diet!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Muffins:

• 1 cup coconut flour adds a unique texture and flavor
• 1 cup almond flour provides healthy fats and a nutty taste
• 1 teaspoon baking soda helps the muffins rise
• 1 teaspoon pumpkin pie spice adds warmth and depth to the flavor
• 3 eggs acts as a binder and adds moisture
• 6 oz Greek yogurt contributes to the muffins’ moist texture
• ¾ cup sugar or coconut sugar sweetens the muffins naturally
• 1 cup shredded zucchini the star ingredient, providing moisture and nutrition

Equipment

• Mixing bowls
• Measuring cups and spoons
• Grater
• Muffin tin
• Whisk
• Spatula
• Oven

Method

 

Baking Instructions:

1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
2. Step 2: Line a muffin tin with paper liners or lightly grease it with coconut oil.
3. Step 3: In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and pumpkin pie spice until well combined.
4. Step 4: In another bowl, beat the eggs and then add the Greek yogurt and sugar. Mix until smooth.
5. Step 5: Stir the shredded zucchini into the wet mixture, ensuring even distribution.
6. Step 6: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined.
7. Step 7: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
8. Step 8: Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Step 9: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze in a zip-top bag for up to 3 months.
• Feel free to customize by adding chocolate chips or nuts!