Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are a satisfying snack made with almond flour, yogurt, cinnamon, and naturally sweetened with maple syrup. The flecks of fresh zucchini add so much moisture to these fluffy muffins!

Eggs Maple syrup or honey Plain yogurt Pure vanilla extract Baking powder Baking soda Cinnamon Salt Almond flour Shredded zucchini Walnuts Cooking spray

Ingredients You Need

Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside.


In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda, cinnamon and salt. Whisk very well until combined and no lumps.


Add almond flour, zucchini and walnuts; gently mix with spatula until combined.


Using an ice cream scoop, divide batter between 12 openings of the muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.


Remove from the oven, let cool for 15 minutes and enjoy.



Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.

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