These almond flour zucchini muffins come together in one bowl with no squeezing required. A combination of almond flour and oat flour gives them a tender, fluffy crumb while keeping the recipe naturally gluten free. Ready in under 30 minutes with maple syrup, cinnamon, and vanilla.

A stack of zucchini muffins sitting on top of a cooling rack, with one muffin torn in half.

5 star review

“These completely exceeded my expectations (and my kids’!) These will be in regular rotation this summer!”

– Stephanie
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Wholesome Zucchini Muffins Made with Almond and Oat Flour

If you’ve tried gluten-free zucchini muffins and ended up with something dense, gummy, or weirdly wet, these muffins fix all that. No peeling or squeezing. No sad, flat muffins. My secret? A blend of almond flour + oat flour which creates a tender, fluffy crumb that actually holds its shape. With a hint of maple syrup, these cinnamon-scented zucchini muffins are so good you’ll forget they’re not made with any wheat flour.

And these aren’t “pretty good for gluten free.” They’re moist, tender, warmly spiced, and secretly packed with two whole cups of hidden veggies. So whether you’re meal prepping breakfast for the week or just want a wholesome sweet snack you can feel good about, this recipe delivers every single time.

For a chocolate twist on zucchini baking, my almond flour double chocolate zucchini muffins use a similar one-bowl method. And if you love gluten-free muffins (same here!), my one-bowl cranberry orange muffin recipe is another easy batch to keep on hand.

A muffin torn in half and smeared with butter, on top of a cooling rack.

My Tips for Moist Zucchini Muffins

  • Don’t squeeze the zucchini. Unlike many almond flour recipes, the moisture from the grated zucchini is intentional here. Adding it unsqueezed keeps the muffins tender and moist.
  • Use finely ground almond flour, not almond meal. Almond meal produces a heavier, denser texture. Finely ground almond flour is what gives these muffins a light crumb.
  • Make your own oat flour if needed. Blend 2 cups of gluten-free rolled oats in a blender until a coarse flour forms. Most grocery stores also carry pre-made gluten-free oat flour.
  • Check for doneness at 18 minutes. Bake time ranges from 18 to 25 minutes depending on your oven. The muffins are done when the edges pull away from the sides and a toothpick comes out clean.
  • Freeze extras for later. These muffins keep in the fridge for 3 to 4 days, or freeze well for up to 3 months in a sealed bag. Grate and freeze extra zucchini in measured amounts so you’re ready to bake year-round.
Close-up of a zucchini muffin torn in half and stacked on top of a wire cooling rack.
Stack of gluten free zucchini muffins sitting on top of a cooling rack, with one muffin torn in half.
5 stars (4 ratings)

Almond Flour Zucchini Muffins (One-Bowl)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 12 muffins
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
These one-bowl almond flour zucchini muffins are moist, tender, and naturally gluten free. Made with oat flour and maple syrup, ready in under 30 minutes.
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Ingredients

  • ¼ cup avocado oil (or other neutral flavored oil)
  • 2 large eggs
  • ⅓ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 ½ cup finely-ground almond flour
  • 1 cup gluten-free oat flour
  • ⅓ cup pure cane sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 2 cups zucchini, grated

Equipment

Instructions 

  • Prep: Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin, or line with paper or silicone liners.
  • Mix the Wet Ingredients: In a large bowl, whisk together the oil, eggs, maple syrup, and vanilla until smooth.
  • Add the Dry Ingredients: Add the almond flour, oat flour, sugar, baking soda, baking powder, salt, and cinnamon. Stir gently until just incorporated. Add the zucchini and stir again until combined.
  • Bake: Fill each section of a 12-section muffin tin with an equal amount of batter, then bake for 18-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Cool and Serve: Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.

Notes

  • Got lots of leftover zucchini? I like to grate it, store it and stash it away in the back corner of the freezer. If you pre-measure it into the perfect zucchini bread-making (or zucchini muffin-making) amounts, then you’ll be ready for baking even in the cold months.
  • Nut-Free: Finely ground almond flour works best for these zucchini muffins and is a great naturally gluten-free option. For a nut-free option, you can substitute more oat flour in place for almond flour.
Course: Breakfast, Dessert, Snack
Cuisine: American

Nutrition Information:

Serving: 1 (of 12), Calories: 269kcal, Carbohydrates: 22g, Protein: 10g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 151mg, Sodium: 174mg, Potassium: 170mg, Fiber: 3g, Sugar: 12g, Vitamin A: 261IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 2mg
Nutrition disclaimer
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