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Flourless Almond Butter Blueberry Zucchini Muffins - Image 3

Flourless Almond Butter Blueberry Zucchini Muffins

Print Recipe
These incredibly moist and satisfying muffins are made without any flour. Almond butter and shredded zucchini create a tender, protein-rich base studded with juicy blueberries. They're naturally gluten-free and perfect for a healthy on-the-go breakfast.
Course Breakfast
Cuisine American
Keyword flourless almond butter blueberry zucchini muffins, gluten-free muffins, healthy breakfast muffins, zucchini muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 servings
Calories 185

Equipment

  • Standard 12-cup muffin tin
  • Parchment paper muffin liners
  • Large mixing bowl
  • Whisk
  • Box grater or food processor with shredding disc
  • Clean kitchen towel
  • Wire cooling rack

Ingredients

  • 1 1/2 cups cups shredded zucchini about 1 medium zucchini, squeezed of excess moisture
  • 1 cup cup creamy almond butter use a natural, drippy style for best texture
  • 2 large eggs at room temperature
  • 1/3 cup cup pure maple syrup or honey
  • 1 tsp tsp pure vanilla extract
  • 1 tsp tsp baking soda
  • 1/2 tsp tsp ground cinnamon
  • 1/4 tsp tsp fine sea salt
  • 1 cup cup fresh blueberries frozen can be used, do not thaw

Instructions

  • Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment liners. This is crucial as these muffins are very moist and can stick to paper liners. Trust me, the parchment ones are worth the extra few cents.
  • Place the shredded zucchini in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink to remove as much liquid as possible. This step is non-negotiable for the right batter consistency. You should have about 1 cup of squeezed zucchini.
  • In a large mixing bowl, combine the almond butter, eggs, maple syrup, and vanilla extract. Whisk vigorously for about 60 seconds until the mixture is completely smooth and emulsified. Tip from me: Room temperature eggs blend much more easily into the thick almond butter.
  • Sprinkle the baking soda, cinnamon, and salt over the wet ingredients. Whisk again until fully incorporated. The batter will be thick. Fold in the squeezed zucchini until evenly distributed, then gently fold in the blueberries, being careful not to crush them.
  • Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Bake for 20-24 minutes, or until the tops are golden brown, spring back lightly when touched, and a toothpick inserted into the center (avoiding a blueberry) comes out clean.
  • Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Believe me, they need this time to set. Serve warm or at room temperature. Step back and admire your beautiful, wholesome creation!

Notes

Chef's Tips:
• For the best dome and texture, use a natural almond butter where oil separates. Stir it well before measuring.
• Do not overmix the batter after adding the dry ingredients. Just fold until combined.
• These are fantastic sliced and lightly toasted with a smear of butter or extra almond butter.
Food Safety:
• Ensure eggs are cooked through; muffins should reach an internal temperature of 200°F.
• Cool completely before storing to prevent condensation and mold.