Watch the YouTube “How-To” Demo! Click HERE
Get ready to fall in love with these wholesome, naturally sweetened almond flour zucchini muffins! They’re super easy to make — with zero artificial sweeteners, no added sugar, no processed flour, and no weird chemicals – just pure, real ingredients you can actually pronounce.
Loaded with fresh shredded zucchini, date paste, coconut yogurt, and crunchy walnuts, this vegan, dairy-free recipe bakes up moist, and totally guilt-free.
Perfect for breakfast, holiday spreads, lunch boxes, or a cozy snack with your coffee or tea.
Every bite is pure, delicious goodness — no guilt required!
Ingredients
- ½ cup date paste (get the recipe HERE)
- ¼ cup date syrup (buy it HERE)
- ⅓ cup plain organic coconut yogurt with no added sugar (I use Harmless Harvest)
- 1¼ tsp baking powder
- 1¼ tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla powder (buy it HERE)
- ¼ tsp sea salt
- 3 TB ground flax seeds
- ¼ cup water
- 3½ cups almond flour
- 1½ cups shredded zucchini (not squeezed)
- 1 cup walnuts, chopped
- Cooking spray
Procedure
- Preheat oven to 350°F.
- Line a 12-cup muffin tin with liners and spray lightly with cooking spray.
- Shred zucchini in a food processor (or by hand) and set aside.
- In a large bowl, whisk together date paste, date syrup, yogurt, baking powder, baking soda, vanilla powder, cinnamon, and sea salt until smooth and lump-free.
- Add almond flour and shredded zucchini to the bowl, stirring gently until combined.
- Fold in the chopped walnuts.
- Spoon heaping amounts of batter evenly into each muffin liner.
- Bake on the middle rack for 24 minutes. Insert a toothpick into a muffin — if it comes out clean, they’re ready! If not, bake in 2-minute increments until it does.
- Let cool for 15 minutes before devouring.
Bon Appétit!