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.
Ingredients
- 2 cups shredded zucchini, any excess liquid squeezed out
- 2 eggs, whisked
- 3/4 cup almond butter
- 1/3 cup raw honey
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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