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–+ servings
Almond butter zucchini muffins piled on a serving board with fresh zucchini behind them
5 from 2 votes
Servings: 12

Easy Almond Butter Zucchini Muffins (Grain-Free & Kid-Approved)

By Heather
These almond butter zucchini muffins are soft, moist, and naturally gluten-free. One bowl, minimal sugar, and they come together in under 30 minutes. Perfect for busy mornings or sneaking extra veggies into snack time!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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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 muffin liners!)
  • In a large bowl, whisk together the eggs, almond butter, honey, and vanilla until fully combined.
    Almond butter zucchini muffin batter being whisked in a glass bowl with a fresh zucchini nearby
  • 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.
    Cookie scoop lifting a portion of almond butter zucchini muffin batter from the bowl
  • 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!
    Unbaked almond butter zucchini muffins in a white muffin tin ready for the oven

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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