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zucchini blueberry muffins with a bit taken to show inside texture

Healthy Zucchini Muffins

These Zucchini Muffins are moist, fluffy, flavorful and completely gluten, egg, and dairy-free. Filled with blueberries and pecans, these vegan zucchini muffins are perfect for breakfast, a healthy snack, or a tasty dessert.
5 from 15 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American, Healthy Options, Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 145kcal
Author: Capri Lilly


Dry Ingredients

  • 1 1/2 cup All Purpose Gluten-Free Flour
  • 3 tbsp Almond Meal
  • 3 tbsp Coconut Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 1/4 tsp Cinnamon
  • 1/4 tsp Sea Salt

Wet Ingredients

  • 2 cups Grated Zucchini (about 2-3 zucchini)
  • 1/4 cup Coconut Oil, melted
  • 1/4 cup Applesauce
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 cup Blueberries

Flax Egg

  • 1 tbsp Ground Flax Seed
  • 2 tbsp Water

Optional Mix-Ins:

  • 1/4 cup Chopped Pecans
  • 1/2 cup Vegan Chocolate Chips


  • Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.
  • Prepare the flax egg: Combine 1 tbsp ground flax with 2 tbsp purified water, mix well, and let sit for 10-15 minutes.
  • Using a grater, shred 2-3 zucchini until you have 2 cups of shredded zucchini. Using a paper towel or clean cloth, gently squeeze the liquid from the zucchini. (You should have about 1/4 cup liquid drained).
  • Combine all the dry ingredients (except the almond meal) into a large mixing bowl.
  • In a separate large mixing bowl, combine the wet ingredients and zucchini. Mix well.
  • Slowly add the dry mix to the zucchini mixture. After the ingredients are fully combined, add 1-3 tablespoons of almond meal as needed to absorb any excess moisture.
  • Fold in the blueberries and your choice of mix-ins. Then evenly distribute batter among muffin tins, filling each about 3/4 of the way full.
  • Bake for 25-30 minutes or until toothpick inserted into the middle of the muffin comes out clean.
  • Remove from the oven and allow the muffins to cool inside the muffin tin for 10 minutes then remove muffins and transfer to a wire rack to finish cooling for 5 minutes.
  • Enjoy!



  • Store the muffins in an airtight container and place them in the fridge to enjoy for up to a week
  • Muffins can be frozen; individually wrap muffins in Ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or thaw them at room temperature.


Serving: 1muffin | Calories: 145kcal | Carbohydrates: 22.5g | Protein: 2.3g | Fat: 6.2g | Sugar: 9.5g