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Kalyn's Kitchen

Flourless Zucchini Muffins

These Flourless Zucchini Muffins with pecans are also low in carbs and gluten-free and this recipe makes six muffins that are perfect for a breakfast treat! You can double the recipe if you have lots of zucchini to be used!

PIN Flourless Zucchini Muffins to try them later!

Flourless Zucchini Muffins photo of finished muffins in baking pan

I made these Flourless Zucchini Muffins a few weeks when the garden is winding down, but I’m guessing I’ll still have at least a few monster zucchini begging to be made into something tasty like this. And a muffin like this that’s flourless, low in carbs, and also had pecans (!) is perfect to make when you have too much zucchini on your hands. And 

I had quite a zucchini muffin and zucchini bread baking spree going on around here recently, but this version of zucchini muffins is also gluten-free, inspired by the Zucchini Bread recipe in Elana’s Gluten-Free Almond Flour Cookbook (affiiate link).  I used the blanched Almond Flour (affiliate link) I learned about from that book, but I wanted to use a low-carb sweetener and change the proportions to use more zucchini and less oil for a muffin that was not quite so calorie dense.

It took me a few tries to get it right, (and thank you to my friend Karina for the advice of adding an egg white for more rising in gluten-free baking) but I loved the way thee Flourless Zucchini Muffins turned out. And I originally made them with a small amount of brown sugar for best flavor, but now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I would just use that, which would make these tasty muffins even lower in carbs!

What Silicone Baking Cups would I use for this recipe?

I have three sizes of baking cups, and it can get confusing because different brands call the sizes by different names. But my smallest size is about 2.75 inches across and holds 1/3 cup, my middle size is about 3.5 inches across and holds 2/3 cup, and my biggest size is about 3.75 inches across but deeper than the others and holds 1 cup. I would use the the middle size baking cups have for these muffins. However if you read the comments you’ll see that many people have made them with different sized baking cup and just adjusted the cooking time to be a little more or less, so don’t be afraid to try that.

Flourless Zucchini Muffins process shots collage

How to Make Flourless Zucchini Muffins:

(Scroll down for complete recipe with nutritional information.)

  1. Preheat oven to 350F/175C. If Almond Flour (affiliate link) has been in freezer, let it come to room temperature. Spray  muffin cups or muffin pan with non-stick spray.
  2. Measure 1 cup almond flour into bowl, add salt, baking soda, and cinnamon, and use a fork to combine.
  3. Put 1 egg and 1 egg white into small bowl. Add Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice. (You can replace a small amount of sweetener with brown sugar if you prefer.) 
  4. Use a hand mixer to beat until the mixture has tripled in size, about 2-3 minutes. (Don’t beat it until the eggs begin to form peaks.)
  5. Gently stir in Grapeseed oil and buttermilk. (You can use any neutral flavored vegetable oil.)
  6. Stir liquid mixture into the almond flour mixture. Stir just enough to barely combine.
  7. Wash zucchini and grate with large side of a hand grater or with a food processor.
  8.  If zucchini seems wet, put it inside cheesecloth or a kitchen towel and squeeze out the excess water. (Zucchini doesn’t have to be completely dry but shouldn’t be dripping water.)
  9. Measure out 3/4 cup of grated zucchini, packed into the measuring cup. Coarsely chop pecans.
  10. Gently fold the zucchini and pecans into the batter, again stirring only enough to barely combine.
  11. Divide the batter into 6 baking cups (or use a muffin pan with 6 slots if that’s what you have.)
  12. Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (I was surprised they took that long, but the batter is quite moist and dense and I really did bake them for 45 minutes.) 
  13. For these muffins it’s important to cool them a bit longer than muffins made with wheat flour, so try to be patient and let them cool on a rack for at least 20-30 minutes before you eat them.

Low-Carb and Flourless Zucchini Muffins with Pecans found on KalynsKitchen.com

More Low-Carb Ideas for Zucchini:

Top Ten Most Popular Low-Carb Zucchini Recipes 
Low-Carb Easy Cheesy Zucchini Bake ~ Kalyn’s Kitchen
Low-Carb Zucchini Bake with Feta and Thyme ~ Kalyn’s Kitchen

Weekend Food Prep:

Flourless Zucchini Muffins have been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Flourless Zucchini Muffins

Flourless Zucchini Muffins

Yield 6 muffins
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

These Flourless Zucchini Muffins with pecans are also low in carbs and gluten-free.

Ingredients

  • 1 cup blanched almond flour
  • 1/4 tsp. salt (I used fine grind sea salt)
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 large egg
  • 1 egg white
  • 6 T + 2 tsp. Golden Monkfruit Sweetener (see notes)
  • 1 T grapeseed oil (see notes)
  • 1 T buttermilk (see notes)
  • 3/4 cup grated raw zucchini, wring out moisture slightly and loosely pack into measuring cup
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350F/175C. If Almond Flour (affiliate link) has been stored in freezer, let it come to room temperature while the oven heats.
  2. Spray  muffin cups (or 6-well muffin pan) with non-stick spray.
  3. Measure 1 cup almond flour into medium-sized bowl, add salt, baking soda, and cinnamon to flour, and use a fork to combine and press out any lumps.
  4. Put 1 egg and 1 egg white into small bowl. Add Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice. (You can replace a small amount of sweetener with brown sugar if you prefer.)
  5. Use a hand mixer to beat until the mixture has tripled in size, about 2-3 minutes. (You shouldn’t beat it until the eggs begin to form peaks like meringue.)
  6. Gently stir in grapeseed oil and buttermilk.
  7. Then stir the liquid into the almond flour mixture. Stir just enough to barely combine.
  8. Wash zucchini and grate with large side of a hand grater or with a food processor.
  9.  If zucchini seems wet, put it inside cheesecloth or a kitchen towel and squeeze out the excess water. (Zucchini doesn’t have to be completely dry but shouldn’t be dripping water.)
  10. Then measure out 3/4 cup of grated zucchini, packed into the measuring cup. Coarsely chop pecans.
  11. Gently fold the zucchini and pecans into the batter, again stirring only enough to barely combine.
  12. Divide the batter into 6 baking cups (or use a muffin pan with 6 muffin wells if that's what you have.)
  13. Bake the muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (I was surprised they took that long to bake, but the batter is quite moist and dense and I really did bake them for 45 minutes.) 
  14. For these muffins it’s important to cool them a bit longer than muffins made with wheat flour, so try to be patient and let them cool on a rack for at least 20-30 minutes before you eat them.

Notes

Almond Flour (affiliate link) is widely available, and if you shop at Costco you can probably find it there! I used to make these muffins with 1/3 cup sweetener and one tablespoon brown sugar, but now that I've discovered Golden Monkfruit Sweetener (affiliate link) I would use all that; use any sweetener or combination of sweeteners you prefer. You can use any neutral-flavored oil. You can probably use milk or cream instead of buttermilk, although I haven't tried that.

Recipe inspired by Zucchini Bread from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 31mgSodium: 229mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The almond flour used in these Low-Carb and Flourless Zucchini Muffins also makes them gluten-free, and with the Golden Monkfruit Sweetener I used they are low in carbs. Flourless Zucchini Muffins are a good choice for the original South Beach Diet, since almonds contains “good fat” and are a healthful ingredient; however, nut flours are a limited food so these muffins would be too calorie-dense for phase one of South Beach.

Find More Recipes Like This One:
Use Bread Recipes or Dessert Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Flourless Zucchini Muffins

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    35 Comments on “Flourless Zucchini Muffins”

  1. This is one of my favorite recipes. I have made these muffins about 6 times now, and all were great! I add 1 cup fresh blueberries instead of pecans because I like them better that way. It works just fine to substitute whole milk, half-and-half, or heavy cream for the buttermilk. (Almond does *not* work!) one large zucchini makes enough for two batches. You can freeze the second batch of shredded zucchini. 

    Kalyn, just FYI in response to your reader who had a comment about these being called flourless, and your reply that almond flour wasn’t flour. Flour is actually any powder made from grinding up grains, seeds, nuts, or other things. Maybe for accuracy this should be called Almond Flour Muffins? 
    Love these muffins. This is a foolproof recipe. Also makes a great zucchini loaf in a loaf pan! Thank you, Kalyn!

    • So glad you are enjoying the recipe. And thanks for sharing all those tips.

      I think it is too late to change the name at this point, and people who care about low-carb or gluten-free cooking are used to the word flourless meaning no wheat flour. But I’m going to update the recipe sometime this summer with better photos, so I can edit then to clarify it!

  2. I have made these muffins about 6 times now, and all were great! I add 1 cup fresh blueberries instead of pecans because I like them better that way. It works just fine to substitute whole milk, half-and-half, or heavy cream for the buttermilk. (Almond does *not* work!) one large zucchini makes enough for two batches. You can freeze the second batch of shredded zucchini. 
    Kalyn, just FYI in response to your reader from Guam who had a comment about these being called flourless, and your reply that almond flour wasn’t flour. Flour is actually any powder made from grinding up grains, seeds, nuts, or other things. Maybe for accuracy this should be called Almond Flour Muffins? 
    Love these muffins. This is a foolproof recipe. Also makes a great zucchini loaf in a loaf pan! Thank you, Kalyn!

  3. I just ate one of these while still warm and it was delicious!  Next time I will double the recipe and store them in the freezer, for their satefy, and mine.  I didn’t want to turn my gas oven on for 6 muffins so I baked in my Cuisinart Air Fryer and worked perfectly!  Was a little worried that I was overcooking them as the tops turned brown very fast, but again, delicious.

  4. Hi, this looks delicious, but I’m perplexed at the flourless title when flour is definitely an ingredient. Being gluten-free and having just begun a keto diet a few weeks ago, I’m on the hunt for recipes, and this one caught my eye….now I have to go out and find almond flour which isn’t easy here in Guam. Thanks for sharing though!

    • Almond flour is not flour. It’s made of ground almonds, which have a similar texture to flour. It’s readily available online, or maybe this is not the recipe for you?

  5. These look great! I am going to try them. My question is about sweetener, there are so many different kinds and I don’t want to have to buy a different one for every recipe. Can you explain to me the difference between sweeteners and which ones are the best to have on hand ?

  6. What does the T stand for in the ingredients list? Teaspoon or tablespoon..?

  7. Hi Kalyn,
    This was my first time baking with almond flour. I don't have a problem with gluten but wanted to try this recipe. I was a little wary of the recipe but the muffins turned out great. I made 11 muffins without doubling recipe and cooked for about 30 minutes. I guess I could make the muffins bigger. ; ) My husband also liked the muffins and he is a pecan fan. I also just used 1T whole milk. I will definitely be making these again, in face, maybe this afternoon. : ) Thanks!

  8. Great idea to use coconut milk; thanks so much for letting us know that worked and glad you enjoyed the muffins!