Zucchini Almond Muffins

Sorry to say, last month I fell behind in my baking.

This sort of thing happens in the summer heat waves.

But that’s no excuse, so this month I’m going to be posting two gluten free and vegan (as always) muffins!

The first ones are these zucchini almond muffins!

It’s common knowledge that in August one must consume all of the zucchini that one possibly can. If one doesn’t consume zucchini every day of the week, well, we all know what happened to Mary Bay Anne…

But I digress.

One of my taste testers said that these muffins reminded him of snicker doodles. Another said that they reminded her of graham crackers. All confirmed that these were moist sweet and delicious!

The almond butter and zucchini work as a binder. That combined with the potato starch and baking powder make these muffins moist and fluffy!

So make these to fill your zucchini quota and avoid whatever happened to you know who.*


Makes 12 Muffins
Total Time 30 minutes, Active Time 10 minutes


3/4 cup shredded zucchini
1/2 cup almond butter
3/4 cup sugar
1/4 teaspoon vanilla extract
1/2 cup unsweetened plant milk
1 cup almond flour
1 cup oat flour
1/2 cup potato starch
1/4 teaspoon salt
1 1/2 tablespoon baking powder
Optional: a few almonds, sliced, for topping


  1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 liners.
  2. In a large bowl, mix together the shredded zucchini, almond butter, and sugar until combined.
  3. Add the sugar and vanilla extract to the mixture.
  4. Now start adding in the almond and oat flours about 1/2 cup at a time, mixing in between additions.
  5. Add in the potato starch, salt, and baking powder. Your batter should be a little thick
  6. Start spooning your batter into the muffin liners. Fill to the top to get nice muffin tops. If adding the almonds, sprinkle the chopped almonds on top of the unbaked muffins.
  7. Bake for 20-22 minutes, or until the muffins are firm to the touch.
  8. Remove from oven, allow to cool on a cooling rack, and enjoy. šŸ™‚ These will keep for up to three days in an airtight container or bread bag.


*Oh, that poor, zucchiniless, Mary Bay Anne…

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