Looking for a muffin that’s moist, flavorful, and sneakily full of nutrients? These Avocado Coconut Zucchini Muffins are here to brighten your day—naturally gluten-free and bursting with goodness in every bite.
Made with creamy avocado instead of butter, fresh grated zucchini, and naturally sweet coconut flakes, these muffins are a delicious way to start the day or enjoy a satisfying snack. The warm spices of cinnamon and nutmeg bring cozy vibes, while the olive oil and avocado keep the texture tender and rich—without the need for dairy.
And yes, they’re gluten-free, without sacrificing taste or texture.
Why We Love These Muffins:
- Avocado power – adds healthy fats and a creamy texture without overpowering the flavor
- Veggie-packed – two full cups of zucchini blended right in
- Lightly sweet – just enough sugar for balance, with natural sweetness from coconut
- Perfect for meal prep – great for breakfast, lunchboxes, or a mid-day pick-me-up
Pro Tips:
- Be sure to drain your grated zucchini well—squeeze it with a paper towel or cheesecloth to avoid excess moisture in the batter.
- Use ripe avocados for a smoother mix and richer flavor.
- These muffins freeze beautifully! Cool completely and store in an airtight container in the freezer for up to 2 months.
Whether you’re baking for your family, prepping for the week, or just in the mood for something wholesome and satisfying, these Avocado Coconut Zucchini Muffins are a win.
PrintCoconut Zucchini Avocado Muffins
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Start your morning with a wholesome twist—these Avocado Coconut Zucchini Muffins are gluten-free, dairy-free, and packed with veggie-powered goodness. Creamy avocado and olive oil keep them tender without butter, while shredded coconut and cozy spices add a naturally sweet, flavorful finish. Perfect for breakfast, snack time, or meal prep, they’re a delicious way to sneak more nutrition into your day.
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 cup mashed avocado (about 2 avocados)
- ¼ cup olive oil
- ½ cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups grated zucchini, drained
- 1 cup shredded coconut flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin pan with nonstick spray. Set aside.
- In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a standing mixer, beat avocado until smooth and creamy. Add in the olive oil and sugar and mix until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix well. Slowly add the dry ingredients into the wet ingredients and mix until well combined.
- Add in the grated zucchini and coconut flakes and mix until well combined.
- Divide the batter evenly amongst the prepared muffin pan cups and bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean.
