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Almond Butter Zucchini Muffins

by Heather

These almond butter zucchini muffins are absolutely wonderful! They aren’t your typical carby muffins, which you’ll love because they keep you fueled and energized longer than typical sweet breads or muffins. Got excess zucchini? Make some healthy muffins with it!

My first cookbook, Everday Muffin Party, is out! If you want to enjoy more healthy, refined sugar-free muffins, check it out HERE!

almond butter zucchini muffins

Almond butter zucchini muffins

These almond butter zucchini muffins are absolutely wonderful!  The main four ingredients in them are almond butter, zucchini, eggs and honey. These is only ⅓ a cup of honey in all 12 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.  Don’t have almond butter? Use peanut butter!

grated zucchini

Baking with zucchini

If your zucchini is very large and kind of old, it may not have much liquid to squeeze out.  If you use a fresher smaller zucchini, make sure to squeeze out any excess liquid. 

almond butter zucchini muffins

Ingredients for almond butter zucchini muffins

How to make them

  1. Preheat your oven to 375 degrees F.  Line muffin tins with liners. I love these silicone liners!
  2. 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.
  3. 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!
almond butter zucchini muffins

Love healthy muffins? Try these!

almond butter zucchini muffins
Almond Butter Zucchini Muffins
Print Recipe
5 from 2 votes

Almond Butter Zucchini Muffins

These almond butter zucchini muffins are absolutely wonderful! They aren’t your typical carby muffins, which I love because they keep me fueled and energized longer than typical sweet breads or muffins.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: almond butter, breakfast, healthy baking, healthy dessert, muffin, peanut butter, snack, zucchini
Servings: 12
Calories: 144kcal
Author: Heather

Ingredients

  • 2 cups shredded zucchini any excess liquid squeezed out
  • 2 eggs whisked
  • ¾ cup almond butter
  • 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

Instructions

  • Preheat your oven to 375 degrees F.  Line muffin tins with liners. I love these silicone liners!
  • In a large bowl whisk together the eggs, almond butter, honey and vanilla until fully combined. 
    how to make almond butter zucchini muffins
  • 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.
    how to make almond butter zucchini muffins
  • 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!
    how to make almond butter zucchini muffins
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 144kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 133mg | Fiber: 2g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
almond butter zucchini muffins

If you try this recipe please leave a rating and comment below so others can see how they turn out for you!

XO

Heather

*Originally published in September 2015. Updated July 2020.*

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14 comments

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Pam June 8, 2021 - 11:57 am

5 stars
Almond butter Zucchini Muffins are surprisingly good! Very light and sweet enough.
I used Maple Syrup instead of Honey, and 3 T. Almond Flour instead of 2 T Coconut Flour.
Nice snack or breakfast treat! I might add nuts next time.😊

Reply
Heather June 8, 2021 - 3:19 pm

So glad you enjoyed them Pam! The nuts sound like a tasty addition to them 🙂

Reply
Kathy August 29, 2023 - 12:21 pm

Only two tablespoons of flour unbelievable that really correct

Reply
Heather August 29, 2023 - 2:25 pm

Just 2 tablespoons is right! Coconut flour absorbs way more than other flours. If you swapped something else in for coconut flour, you would have to increase the quantity. Hope you get to try them out, they’re delish!

Reply
Wendy September 6, 2023 - 5:20 pm

5 stars
Love these- just curious how do you store the extras? Can you freeze them?

Reply
Heather September 7, 2023 - 5:25 am

Hi Wendy – Yes, you can totally freeze them! The extra can also be stored in a container in the fridge for 5-7 days, but the freezer for even longer. Glad you enjoyed them!

Reply
5 from 2 votes

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