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closeup of 3 gluten free zucchini muffins on a wire cooling rack

Gluten Free Zucchini Muffins

These gluten free zucchini muffins are flourless, oil-free and spectacularly moist and delicious! Made with wholesome ingredients for a perfect healthy snack.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 173kcal


  • 1 cup zucchini grated
  • 1 cup creamy almond butter
  • ¼ cup maple syrup
  • 2 eggs
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 Tablespoons dark chocolate chips


  • Pre-heat oven to 375°F
  • Spray a muffin tin with cooking spray or line with paper liners.
  • In a medium sized bowl, add all the ingredients, except the chocolate chips.
  • Stir until well combined.
  • Then gently stir in the chocolate chips.
  • Fill each muffin cavity about ¾ full with the mixture.
  • Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
  • Allow muffins to cool for 5-10 minutes.
  • Remove from muffin tin and let cool completely on a wire rack.
  • Store in an airtight container in the refrigerator. I always like to warm them for a few seconds in the microwave before eating. (It's my thing.) These muffins freeze great as well.
  • Note: If muffins stick to tins, use a butter knife and run it along the sides of each muffin to help remove them easier.


Serving: 1muffin | Calories: 173kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 223mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 95mg | Iron: 0.9mg