You guys, it is SO nice having my computer set up again. With the move I went a good month without it, and posted maybe once or twice via my phone (which is a slow going process). Sitting at my desk again and typing is such a treat now! Especially with my canning post and all the pictures in it, a computer definitely makes blogging easier. I can feel myself getting back into a rhythm of things and I really like it. I’m getting the itch to sew again, although that’s the only part of the house left to unpack and organize still, and I’m planning my regular blogging schedule again. Things are normalizing and I’m excited for it!
One thing I left behind at our old house was my garden, but I inherited a great one here. I’ve been harvesting weekly and the biggest items have been tomatoes by far, then zucchini. I definitely harvest a lot of zucchini late and the skin gets dark and tough, which isn’t that great to eat. But not being one to waste, I’m just shredding it up and adding it to a bunch of different items.
These almond butter zucchini muffins are absolutely wonderful! The main four ingredients in them are almond butter, zucchini, eggs and honey. And only 1/3 a cup of honey in all 6 muffins. They aren’t your typical carby muffins, which I love because they keep me fueled and energized longer than typical sweet breads or muffins. My kids love them and are big fans of the almond butter flavor that comes through. I have plans to also make them using peanut butter instead of almond butter, because I’m out of almond butter now, and pour the batter into my donut pan for a fun different shape. And for some odd reason Hunter requested donuts so it will be the perfect option for something much healthier than a regular donut.
A quick note on some of the ingredients. Since my zucchini was very large and kind of old, it didn’t have much liquid to squeeze out. If you use a fresher smaller zucchini, make sure to squeeze out any excess liquid. Also, my almond butter was scraped from the bottom of the jar, which is a bit less oily. If you have soupy almond butter you are using, as opposed to firmer almond butter, you may have to bake your muffins a few more minutes than I did since I didn’t have excess liquid in my muffins.
Almond Butter Zucchini Muffins
Recipe adapted from paleOMG (check out her site for a chocolate bread variation)
Makes 6 muffins
- 2 cups shredded zucchini, any excess liquid squeezed out
- 2 eggs, whisked
- ¾ cup almond butter (or nut/seed butter of your preference)
- ⅓ cup raw honey
- 2 TBSP coconut flour
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- pinch of sea salt
- Preheat your oven to 375 degrees F. Grease your muffins tins.
- In a large bowl whisk together the eggs, almond butter, honey and vanilla until fully combined. Add in the coconut flour, cinnamon, baking powder, baking soda and sea salt. Mix again. Finally, stir in the shredded zucchini until it is fully incorporated.
- Pour into prepared muffin tins (mine filled up close to full). Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Let them cool a bit before removing from the muffin tins, then enjoy!
I hope you give these a try and let me know how they turn out! We are heading out to the children’s museum this morning so I’m getting some peanut butter zucchini donuts in the oven quickly to take along as a yummy morning snack.
Do you have zucchini still thriving in your garden? What was the last muffin you made?