These Almond Butter Blueberry Zucchini Muffins are easy, fluffy, and so delicious! Paleo, gluten free, dairy free, but no one will be able to tell!Jump to Recipe
My girl, Alice, loves her muffins. Truly. Madly. Deeply. There is rarely a muffin that she has met that she hasn’t loved and demolished in a matter of moments. The only thing Alice loves more than muffins is pancakes…but that is a another story for another recipe….
So, I have become a pro at making quick, easy and healthy muffin recipes that are full of allllll kinds of good stuff that you want your kid to fill up on….and that I want to fill up on. And these Almond Butter Blueberry Zucchini Muffins are DEFINITELY something I want in my belly and in my life every. single. day. Loaded with healthy fat, protein, veggies and minimal sugar…they the stuff healthy breakfast dreams are made of.
These magically wonderful muffins are the love child of two of my most popular recipes, Flourless Peanut Butter Muffins and One-Bowl Almond Butter Zucchini Cookies. And then I added blueberries into the mix because I am a Mainer by birth and kinda think blueberries make everything better. Because they do. Prove me wrong!
Not only do blueberries make all things better, but they are a deliciously wonderful fruit that is low in natural sugar! Their lovely tang naturally sweetens these muffins without having to load them full of sugar…always a win in my book!
1. Adjust the sweetness to your personal preference: Need these a little sweeter? Feel free to bump up the honey to 1/3 of a cup. Do you want to keep sugar to a minimum? Skip the honey in this recipe and let the blueberries do all the sweetening! They will be mildly sweet, have a lovely nutty flavor from the almond butter AND keto friendly!
2. Have someone scared of all things green? Puree the zucchini in! Instead of mixing everything in a bowl, simply blend everything (except the blueberries) in the blender to make that lovely zucchini just disappear into muffins…but while still getting the veggie goodness in! Just fold the blueberries into the batter at the end before popping the muffins into the oven! Just make sure to drain the zucchini BEFORE adding it to the blender!
3. Sub the blueberries for chocolate chips! Like I need to explain why this is an awesome idea. Pffffttttt
4. Make them with peanut butter. No almond butter on hand or just not a fan? Switch it out with a natural peanut butter!
- Make sure your almond butter is well stirred before baking with it. Natural nut butters naturally separate from their oils on the shelf while waiting for you to come grab them! Upon opening, you will notice the natural oils will have settled on the top of the pureed nuts. Take a few moments and a spoon to throughly stir the oil back into the nuts. Failure to do so will result in oily almond butter at the start of your jar and dry/hard almond butter towards the end!
Other recipes you are going to love!
- One-Bowl Sweet Potato Peanut Butter Muffins
- Oatmeal Green Smoothie Muffins
- Nut-Free Paleo Chocolate Butternut Squash Muffins
- Apple Cinnamon Almond Butter Muffins
Almond Butter Blueberry Zucchini Muffins
- 1 cup zucchini grated
- 1 cup almond butter creamy (add 1/4 tsp of salt to the recipe if using unsalted almond butter)
- 1/4 cup honey or maple syrup
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1 1/4 cup fresh blueberries, divided (if using frozen, defrost first and drain off access liquid)
- Preheat your oven to 350℉ and line a 12-hole muffin tin.
- Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
- In a medium bowl, combine almond butter, honey/maple syrup, eggs, vanilla, cinnamon, baking soda and vinegar. Mix with a spoon until well blended the batter is smooth.
- Add 3/4 cup of blueberries and the grated zucchini. Fold in until everything is well incorporated.
- Portion out the batter between the 12 prepared muffin holes. Top the muffins with the remaining 1/2 cup of blueberries.
- Bake for 20 minutes or until the toothpick inserted into the middle of a muffin comes out clean.
- Allow muffins to cool 15 minutes before enjoying! Store cooled leftovers in fridge for up to 5 days….not that they will last that long, as they are sure to be gobbled up before then!