Almond Flour Gluten-Free Zucchini Muffins
Moist, gluten-free zucchini muffins made with almond and coconut flour for a tender, flavorful bake.
Servings: 12 muffins
Ingredients
- 1/2 cup coconut flour
- 1 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 3 eggs
- 6 oz Greek yogurt
- 1/2 cup sugar or coconut sugar
- 1 1/2 cups shredded zucchini (about 1 large zucchini)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Trim the zucchini ends and grate the zucchini; gently squeeze to remove excess moisture if it seems very wet.
- In a small bowl, whisk together the coconut flour, almond flour, baking soda, and pumpkin pie spice until evenly combined.
- In a large bowl or the bowl of a stand mixer, beat the sugar, Greek yogurt, and eggs until the sugar is incorporated and the mixture is smooth.
- Add the dry flour mixture to the wet ingredients a little at a time, mixing on medium speed until just combined.
- Fold the shredded zucchini into the batter until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full to make 12 large muffins.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Equipment
- muffin pan
- muffin liners
- box grater or food processor
- large mixing bowl
- small bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
Notes
- Use a large zucchini to yield about 1½ cups shredded zucchini.
- Gently squeeze shredded zucchini if very watery to avoid thinning the batter.
- Line the muffin pan for easy removal.
- Bake until a toothpick comes out mostly clean.