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.
- 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
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!