These keto zucchini coconut flour muffins are tender, lightly spiced, and full of classic zucchini bread flavor without the sugar, grains, gluten, or high carbs.
Made with coconut flour, flax meal, psyllium powder, warm cinnamon, and freshly grated zucchini, these muffins are a delicious low-carb breakfast, snack, or afternoon treat.
They also come with a dairy-free option, and if you leave out the walnuts, they can be made nut-free too. It is all the goodness of a homemade zucchini bread, baked into easy grab-and-go muffins.
This recipe was inspired by our popular keto zucchini coconut flour bread, but baked into easy, portion-friendly muffins that are perfect for breakfast, snacking, or meal prep.
I have an entire collection of keto muffin recipes you may want to check out.
Why You'll Love These Keto Zucchini Muffins
If you've been missing a good old-fashioned zucchini bread while doing keto, these muffins are going to be such a treat.
They have that familiar cinnamon-spiced flavor and moist texture we all love, but they are made with ingredients that keep them low in carbs and sugar-free.
These keto zucchini muffins are:
- Sugar-free
- Grain-free
- Gluten-free
- Low in carbs
- Made with coconut flour
- Easy to make dairy-free
- Nut-free when you leave out the walnuts
- Great for meal prep
- Perfect for breakfast or snacking
Since they are baked as muffins, they are also easier to portion and freeze than a loaf of zucchini bread.
Ingredients Needed
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following is a list of ingredients you will need to bake your zucchini keto muffins:
- Coconut flour: Be sure not to pack the coconut flour into the measuring cup. I recommend spooning it into the cup and leveling it off for the best results.
- Melted butter, use melted coconut oil to make it dairy-free
- psyllium husk powder helps the muffins hold together and gives the crumb a better texture, and makes them high in fiber.
- Golden flaxseed meal must be golden flax because regular flax produces a gummy texture.
- Brown sugar substitute: A brown sugar substitute gives these muffins a deeper flavor that pairs beautifully with the cinnamon, and nutmeg. You can use a white granulated sugar substitute if that is what you have on hand, but the muffins will bake up lighter in color.
- Vanilla extract
- Ground cinnamon
- Nutmeg powder
- Sea salt
- Baking powder
- Chopped walnuts, or leave them out for a nut-free option
- Eggs, room temperature
- Heavy cream: If you are making them dairy-free, use unsweetened almond milk or unsweetened coconut milk.
- Grated zucchini: approximately one medium zucchini. Measure after the liquid has been squeezed.
How To Make Keto Zucchini Muffins
To make these keto zucchini muffins, start by grating your zucchini using a box grater or food processor.
Place the shredded zucchini in a colander or a clean kitchen towel and squeeze out the excess liquid. Once the liquid has been removed, measure the zucchini and set it aside.
Next, preheat the oven to 400 degrees and line a muffin pan with parchment liners or grease the muffin wells well.
In a medium bowl, combine the coconut flour, salt, baking powder, psyllium powder, golden flax meal, cinnamon, and nutmeg.
In a separate bowl, combine the melted butter or coconut oil with the brown sugar substitute and vanilla extract. Add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream, unsweetened almond milk, or coconut milk. Then add the grated zucchini and mix until fully combined.
Add the dry ingredients to the wet ingredients and mix until the batter is well incorporated. If you are adding walnuts, fold them in at the end.
The batter will be thick because of the coconut flour, flax meal, and psyllium powder. This is normal.
Divide the batter evenly among the muffin cups, filling each one generously.
Bake the muffins at 400 degrees for 5 minutes. Then, without removing the muffins from the oven, reduce the temperature to 350 degrees and continue baking until the muffins are golden and an inserted toothpick comes out clean.
Once baked, brush the tops with melted butter or coconut oil, if using. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a cooling rack.
For the best texture, let the muffins cool completely before enjoying.
How To Get Rounded Muffin Tops
The secret to getting nice, rounded muffin tops is starting the muffins at a higher oven temperature.
Baking them at 400 degrees for the first 5 minutes gives the batter a quick lift.
After those first 5 minutes, reduce the oven temperature to 350 degrees so the muffins can finish baking evenly without overbrowning.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Since coconut flour batter is much thicker than traditional muffin batter, you'll also want to fill the muffin cups generously.
This helps create a fuller muffin shape because keto muffins made with coconut flour do not rise as much as regular wheat-based muffins.
Tips For The Best Keto Zucchini Muffins
For the best results, keep these tips in mind:
- Measure the zucchini after squeezing out the liquid.
- Do not overpack the coconut flour.
- Use parchment muffin liners to prevent sticking.
- Allow the melted butter or coconut oil to cool slightly before adding it to the batter.
- Fill the muffin cups generously for taller muffins.
- Let the muffins cool completely for the best texture.
Coconut flour baked goods continue to set as they cool, so try not to slice or open the muffins too soon.
Dairy-Free Keto Zucchini Muffins
This recipe is easy to make dairy-free.
Simply swap the melted butter for melted coconut oil and use unsweetened almond milk or unsweetened coconut milk in place of heavy cream.
If you are brushing the tops after baking, use melted coconut oil instead of butter.
The muffins will still be moist, flavorful, and perfect for anyone avoiding dairy.
Nut-Free Keto Zucchini Muffins
Although this recipe includes chopped walnuts, they are completely optional.
To make these keto zucchini muffins nut-free, simply leave out the walnuts.
Since coconut flour comes from coconut and not tree nuts, many people who avoid almond flour appreciate having a keto muffin recipe that does not rely on almond flour. As always, choose ingredients that work best for your family's needs.
Be sure to check out our entire collection of coconut flour recipes for more delicious tree-nut free recipes.
How To Store Keto Zucchini Muffins
Store the muffins in an airtight container in the refrigerator for up to 5 days.
Because these muffins are made with fresh zucchini and no preservatives, I do not recommend storing them at room temperature for more than a short period of time.
You can enjoy them chilled, at room temperature, or lightly warmed.
Can You Freeze Keto Zucchini Muffins?
Yes, these low-carb zucchini muffins freeze well.
Allow the muffins to cool completely, then place them in a freezer-safe container or freezer bag. Freeze for up to 3 weeks.
To enjoy, thaw them in the refrigerator overnight or warm them gently before serving.
Frequently Asked Questions
No, I do not recommend swapping the coconut flour for almond flour in this recipe. Coconut flour absorbs much more liquid than almond flour, so the recipe would need to be completely adjusted.
No, there is no need to peel the zucchini.
The skin is tender and adds a little color to the muffins. Just wash the zucchini well before grating.
Zucchini holds a lot of water. If you skip this step, the muffins may end up too wet in the center.
For the best texture, grate the zucchini, squeeze out the excess liquid, and then measure it.
Yes. If you prefer a sweeter muffin, increase the sweetener to ¾ cup.
This is a great option if you are serving these as more of a keto treat.
Yes. The walnuts are optional and can be left out for a nut-free version.
Tag Us
I sure hope you'll give this recipe a try. When you do, be sure to tag us on Instagram and Facebook. It truly encourages me to keep sharing and perfecting these keto recipes for you.
You can also visit our Amazon Store for some of our favorite keto baking tools, pantry staples, and low-carb recommendations.
Grab Our Books & Recipe App
In case you don't know, we've authored two keto cookbooks, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
You can also find even more easy keto recipes for breakfast, lunch, dinner, snacks, and desserts inside the Fit to Serve Group App on iOS and Android.
Join Our Jesus And Keto Movement
Looking for support on your keto journey? We invite you to join our private Jesus and Keto Facebook group, where we encourage one another to pursue lasting transformation through faith, grace, and a low-carb lifestyle.
Be sure to also request our FREE Jesus and Keto E-Book: First 7 Days. We pray it blesses you.
Keto Zucchini Muffins (Coconut Flour)
These keto zucchini coconut flour muffins have all the cozy flavor and tender texture of classic zucchini bread without the sugar, grains, gluten, or high carbs. Made with coconut flour, flax meal, warm spices, and freshly grated zucchini, they make a delicious low-carb breakfast, snack, or lunchbox treat.
They can also be made dairy-free by using coconut oil and unsweetened almond or coconut milk. Leave out the walnuts for a nut-free option.
Ingredients
Keto Coconut Flour Zucchini Bread
- ¾ cup of coconut flour
- ½ cup of melted butter, use coconut oil to make it dairy free
- 2 tablespoons of psyllium powder
- ⅓ cup of golden flax meal
- ½ cup of brown sugar substitute
- 2 teaspoons of vanilla extract
- 2 teaspoons of ground cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of sea salt
- 3 teaspoons of baking powder
- ¾ cup of chopped walnuts, leave out for a nut-free option
- 5 large eggs
- ⅓ cup of heavy cream or almond or coconut milk if making dairy-free
- 1 cup of grated zucchini about one medium zucchini. Measure after the liquid has been squeezed.
Melted Butter Topping (Optional)
- 2 tablespoons of melted unsalted butter
Instructions
- Preheat the oven to 400 degrees. Line a 12-cup muffin pan with parchment liners or grease the muffin wells well.
- Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a colander or clean kitchen towel and squeeze out the excess liquid. Measure 1 cup of zucchini after the liquid has been removed and set it aside.
- In a medium bowl, combine the coconut flour, salt, baking powder, psyllium powder, golden flax meal, cinnamon, and nutmeg. Set aside. Be careful not to overpack the coconut flour when measuring. For best results, spoon the coconut flour into the measuring cup and level it off.
- Melt the butter or coconut oil and allow it to cool slightly.
- In a separate bowl, combine the melted butter or coconut oil with the brown sugar substitute and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, unsweetened almond milk, or coconut milk until fully combined.
- Add the grated zucchini to the wet ingredients and mix well.
- Add the dry ingredients to the wet ingredients and beat on low to medium speed with an electric mixer until well incorporated.
- If using walnuts, fold them into the batter.
- The batter will be thick because of the coconut flour, psyllium powder, and flax meal. This is normal.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake the muffins at 400 degrees for 5 minutes. Then, without removing the muffins from the oven, reduce the temperature to 350 degrees and continue baking for another 15 to 20 minutes, or until the muffins are golden and an inserted toothpick comes out clean.
- Remove the muffins from the oven and brush the tops with melted butter or coconut oil, if using. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a cooling rack. Let them cool completely for the best texture.
Notes
Note that you can also opt to use a white granulated sugar substitute if you prefer. It will just not be as brown once baked. For a sweeter option increase the sweetener to ¾ cup.
How To Get Rounded Muffin Tops
The secret to getting nice, rounded muffin tops is starting the muffins at a higher oven temperature. Baking them at 400 degrees for the first 5 minutes gives the batter a quick lift.
After the first 5 minutes, reduce the oven temperature to 350 degrees and continue baking until the muffins are fully set and an inserted toothpick comes out clean.
Since coconut flour batter is much thicker than traditional muffin batter, you’ll also want to fill the muffin cups generously. This helps create a fuller muffin shape because keto muffins made with coconut flour do not rise as much as regular wheat-based muffins.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 24.2gSaturated Fat: 11.2gCholesterol: 62mgSodium: 26mgCarbohydrates: 6.9gNet Carbohydrates: 2.4gFiber: 4.5gSugar: 0.9gProtein: 7.3g
Leave a Reply