30-Min Moist Mini Zucchini Muffins (with almond flour)

Zucchini muffins are always on my mind when zucchini season hits. There just seems to be a zucchini surplus in everyone’s kitchen and you can only throw it in savory dishes for so long before I start thinking sweet.

From zucchini bread to zucchini muffins, I love shredding it fine and baking it up in something delicious!

I love these bite-sized mini muffins! The zucchini is shredded super finely so if you’re making these for kids or a baby, the little green flecks are nearly undetectable.

I’m all about mini muffins lately. These 25-Min Sweet Mini Blueberry Muffins are some of my favorites and Bite-Sized Chocolate Brownies in a Muffin Tin are always a fun treat!

Why You’ll Love these Mini Zucchini Muffins

So Moist! These baby zucchini muffins are so moist with freshly grated zucchini ensuring the muffins stay incredibly tender.

So Easy! With simple ingredients and only 10-15 min to prep, anyone can effortlessly whip up a batch of these delectable mini muffins.

So Seasonal! If you have an abundance of zucchini in your garden, have been eyeing the zucchini at the farmer’s market, or just plain ol’ love zucchini, this recipe is the perfect way to use up all your zucchinis!

Ingredients & Substitutions

Zucchini. Zucchini adds moisture and makes them soft and tender. If you want to sub in something else, you can replace zucchini with grated carrots or grated apples for a similar vibe.

Natural Peanut Butter. Peanut butter adds richness and a nutty flavor to the muffins. It also contributes to the overall moistness and fluff. If you don’t have peanut butter or want to try something else, try almond butter or any other nut or seed butter as a substitute.

Agave Nectar, Honey, or Maple Syrup. These natural sweeteners add sweetness to the muffins and enhance their flavor profile. Although some are slightly sweeter than others, you can sub these sticky sweeteners 1:1 depending on your preference.

Eggs. Eggs give the muffins structure and stability to the muffins, helping them rise and hold their shape. If you need to sub something else for the eggs, you can use a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or applesauce (1/4 cup per egg) as an egg replacement.

Vanilla Extract. Vanilla extract adds a warm and a cozy homemade aroma to the muffins. If you want to sub in something else, another extract like almond extract would be delicious or just omit the extract entirely if you don’t have it.

Blanched Almond Flour. Almond flour adds a nutty flavor, moisture, and a tender crumb to the muffins. If you don’t have almond flour you can sub in all purpose flour, though the measurement may change.

Baking Powder. Baking powder will help the muffins rise and become fluffy.

Salt. Salt enhances the overall flavor of the muffins and balances the sweetness.

Mini Chocolate Chips. Chocolate chips add bursts of sweetness and a delightful texture to the muffins. Since these are mini muffins I used mini chocolate chips so the chocolate morsels don’t overpower the entire muffin. Feel free to add or sub in chopped nuts like walnuts or pecans, dried fruits, or leave them out if you prefer plain zucchini muffins.

How to Make Mini Zucchini Muffins

Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lining it with mini muffin liners or greasing it with cooking spray.

Start by shredding the zucchini using a box grater. I like to use the smaller holes on the box grated to finely shred it, making the zucchini pieces in the muffin smoother.

Once shredded, use a clean kitchen towel or paper towels to squeeze out excess moisture from the zucchini. I like to squeeze out the liquid over the sink to make it easy to discard. Set the squeezed zucchini aside.

In a large mixing bowl, combine the peanut butter, agave nectar, eggs, and vanilla extract. Stir until combined. Add in the squeezed zucchini and mix again until incorporated.

Add the blanched almond flour, baking powder, and salt to the bowl and mix again until evenly combined.

Gently fold in the mini chocolate chips into the muffin batter.

Using a spoon or a small cookie scoop, fill each mini muffin cup with the batter, about full. These muffins don’t rise too much so you can fill them almost all the way to the top.

Bake the mini zucchini muffins in the oven for approximately 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

Small shreds. Grate the zucchini using a box grater on the side with the smaller, finer holes. This makes for a smoother zucchini muffin texture and in my experience, happier kids.

Squeeze, baby, squeeze! Make sure to squeeze out as much excess moisture with a clean kitchen towel as you can. This step is essential to prevent the muffins from becoming wet and soggy.

Line the Muffin Tin. Grease the muffin tin or use muffin liners to prevent the muffins from sticking to the pan. I get such anxiety when it comes to getting un-lined muffins from the pan so using liners ensures they release easily when you’re ready to get them out.

Variations to Try

Lemon Zucchini Muffins

Add some lemon zest to the muffin batter and a drizzle of lemon glaze on top for a refreshing and tangy twist.

Cinnamon Zucchini Muffins

Mix in a teaspoon of ground cinnamon into the batter to create a warm and cozy flavor profile.

Orange Zucchini Muffins

Substitute the vanilla extract with orange extract or add some orange zest for a citrusy twist.

Nutty Zucchini Muffins

Stir in chopped nuts like walnuts, pecans, or almonds into the batter for added crunch and nutty goodness.

Cream Cheese Swirl

Create a cream cheese filling by combining softened cream cheese, sugar, and an egg. Swirl the cream cheese mixture into the muffin batter before baking for a delightful surprise.

Zucchini Muffins with Dried Fruits

Mix in dried fruits like raisins, cranberries, or chopped apricots for bursts of sweetness.

Zucchini Carrot Muffins

Combine grated zucchini and grated carrots to create a delightful blend of flavors and colors.

How to Store these Mini Muffins

Before storing the mini muffins, make sure they have cooled down to room temperature. This prevents condensation from forming inside the storage container, which could make the muffins soggy.

Place the cooled mini muffins in an airtight container. A plastic or glass container with a tight-fitting lid works well. Or, you can use resealable plastic bags.

If you need to stack the muffins in the container, separate the layers with parchment paper. This helps prevent them from sticking together.

Where you store the muffins depends a lot on how long you want to store the muffins:

Room Temperature: If you intend to consume the mini muffins within 1 to 2 days, storing them at room temperature is fine.

Refrigerator: For longer storage, keep the mini muffins in the refrigerator. They should remain fresh for up to 4 to 5 days when refrigerated.

Freezer: If you want to keep the mini muffins for an extended period (up to 2-3 months), freezing is the best option. Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable plastic bag. This prevents freezer burn and allows you to thaw only the number of muffins you need at a time.

When you want to eat the frozen muffins, take them out of the freezer and let them thaw at room temperature or warm them up in the microwave for a few seconds.