Grain Free Vegan Zucchini Muffins

grain free vegan zucchini muffin photo 1 It’s been a pretty crazy year. Starting a food company apparently takes time (I know…crazy!). Between making, packaging, and selling snacks, teaching yoga, and Ayurvedic coaching, my weekdays and weekends have been pretty hectic.



The stress and days without a break started to get to me. I was working with my coach on how to create more space, and we decided to start slow. My goal was to have one weekend morning off each week (seriously, that’s how much I was working).


Amazingly enough, that newfound freedom also brought fear. What do I do with this “free time?!” Do I plop on the couch, meet a friend, go for a run?


Luckily, it became clear pretty quickly where I wanted and needed to spend my time: the kitchen.


grain free vegan zucchini muffin photo 3


At first I resisted the idea. My job is nutrition and food. Should my hobby be cooking as well? But I soon realized that this felt different. Baking in the wee hours of the morning wasn’t stressful, it was nourishing.


I put on my favorite tunes, pick out a new recipe I’m excited to try, and get to baking. Within an hour, my apartment is full of delicious smells, I’m cleaning up the kitchen, and my boyfriend wakes up to share a breakfast (and likely some treats). Not a bad day off, right?


About the Recipe

A favorite recipe over the last couple of weeks comes from the darling Aley of In My Bowl (and instagram @tallulahalexandra). She makes a range of grain-free breads, including this amazing grain free caramelized banana bread.

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I loved this recipe but wanted to make a couple switches. First, I wanted a more savory version that I could eat as a snack or accompany soups and savory recipes. Second, my love of easy on-the-go snacks, pitiful lack of a loaf pan, and my love of freezing leftovers to pull out of the freezer, meant that my bread would become muffins.


So I reduced the maple syrup a little, replaced the banana with shredded zucchini, and made a couple other minor tweaks before baking in a muffin dish.


The results were incredible. Filling and hearty, these grain free zucchini muffins are the perfect accompaniment for coffee, taste great when warmed up and slathered with your favorite jam, and also taste great alongside your favorite shakshuka or lentil soup.


Recipe Substitutions and Notes

Feel free to sub out other grain free or gluten free flours. I think this would be delicious with a mix of oat, chickpea, and rice flour (my go-to gluten free blend).


If you do have IBS symptoms or are sensitive to a lot of fiber, this might be a lot for you digestive system. Simply sub out the 1/4 cup flax with oat, rice, or chickpea flour, and you’ll be in good shape!


The Tunes

The most important piece: you need good vibes while you make these muffins. Here’s the playlist I used for my baking adventures. The slow, steady rhythm interspersed with upbeat, happy sounds are the perfect way to make you feel like you’re on a mini vacation.


What’s your favorite Sunday morning ritual? How do you refuel your energy? Share your thoughts in the comments below.



Grain Free Vegan Zucchini Muffins
Prep time
Cook time
Total time
Serves: 15 muffins
  • ¼ cup + 2 tbsp ground flaxseed
  • 6 tbsp water
  • 1.5 cups almond meal
  • ¼ cup shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 cup shredded/grated zucchini (about 1 medium zucchini)
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon (optional - include for a slightly sweeter muffin, exclude if you want to use as a savory biscuit)
  • ½ tbsp apple cider vinegar
  1. Preheat the oven to 350F
  2. Mix 2 tbsp flax seed meal with 6 tbsp water and set aside.
  3. Mix the rest of the ingredients together in a large bowl.
  4. Add flax seed mixture to the rest of the ingredients and stir to combine.
  5. Put about 2 tbsp batter into each muffin tin, about ⅔ the way full.
  6. Bake for 30 minutes, or until the top sets and begins to turn brown..
  7. Take out, cool for at least 10 minutes so the batter sets, and then serve!
  8. Store in the fridge for 5 days, or in the freezer for up to 6 months.


  Thanks for reading, and have a wonderful day,   samantha attard sig


samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.


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