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Almond Butter Zucchini Muffins (Paleo + Dairy-Free)

Almond Butter Zucchini Muffins: 7 Irresistible Reasons to Bake


  • Author: Christina R. Jones
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Paleo

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

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix almond butter, eggs, honey, and vanilla.
  3. Add shredded zucchini and stir until combined.
  4. In another bowl, combine baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to the wet mixture.
  6. Spoon the batter into a greased muffin tin.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. 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