Description
Delicious and healthy almond butter zucchini muffins that are paleo and dairy-free.
Ingredients
Scale
- 1 cup almond butter
- 1 cup shredded zucchini
- 3 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond butter, eggs, honey, and vanilla.
- Add shredded zucchini and stir until combined.
- In another bowl, combine baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture.
- Spoon the batter into a greased muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let muffins cool before serving.
Notes
- Store leftovers in an airtight container.
- For a sweeter taste, add more honey.
- You can substitute almond butter with other nut butters if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Almond Butter Zucchini Muffins, paleo muffins, dairy-free muffins