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zucchini muffins

Gluten Free, Grain Free Zucchini Muffins


  • 1 cup zucchini grated and then squeezed free of excess liquid
  • 1 cup creamy no salt almond butter (you can substitute any nut butter, but I love the sweet taste of the almond butter)
  • 1/4 cup brown rice syrup you can use maple syrup as a replacement
  • 2 eggs
  • 1/2 tablespoon chia seeds you can leave these out if you don't have them, but your muffins will be a little stickier
  • 2 tablespoons ground flax seeds
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 cup dried cranberries or other preferred dried fruit
  • 1/4 cup mini chocolate chips optional


  • Preheat oven to 375 degrees and prepare a regular sized muffin tin (either with muffin liners or by spraying the tin with cooking spray). Add all the ingredients together in a mixing bowl and stir until combined. Fill your muffin tin with the mixture. (I filled each compartment almost all the way full and got 9 muffins). Bake for 18-20 minutes, or until the edges are light brown. Take them out of the oven and let the tray and muffins cool completely. Use a butter knife to gently take the muffins out of the tin and cool them completely before storing.
  • I personally had no problem with sticking of the muffins, but do make sure they are completely cool before taking out of the tin. Also, they will stay a little sticky on top, so they are best stored in the fridge or freezer.
  • Note to parents - this recipe has a few ingredients that are not recommended for kids under one. You would want to avoid the egg whites and honey for these youngsters.


Adapted from the recipe Flourless Almond Butter Zucchini Muffins by Eating Bird Food