Almond Butter Zucchini Muffins

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

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!

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. 

Ingredients for almond butter zucchini muffins

• zucchini
• eggs
• almond butter
• raw honey
• coconut flour
• vanilla extract
• cinnamon
• baking powder 
• baking soda
• sea salt

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!

Love healthy muffins? Try these!

• Chocolate protein muffins with spirulina
• Healthy banana nut mini muffins
• Gluten free lemon poppy seed muffins
• Applesauce cupcakes recipe
• Gluten free blueberry 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 mins

Cook Time20 minutes mins

Total Time30 minutes mins

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
• 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

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. 
  
• 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!
  

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

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.*