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Home » Dietary Preference » Gluten-Free » Paleo Almond Butter Blueberry Zucchini Muffins

Paleo Almond Butter Blueberry Zucchini Muffins

By Taesha Butler May 29, 2018 (Updated March 27, 2022) 64 Comments

Servings12
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Jump to Recipe
5 from 19 votes

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!

Almond Butter Blueberry Zucchini Muffins in muffin cups straight out of the oven, looking inviting and delicious, with plenty of blueberries around them

My daughter 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 are the stuff healthy breakfast dreams are made of.

Combining all recipe ingredients in a big bowl: eggs, blueberries, zucchini and honey; mixing them well and getting ready for baking.

Blueberry zucchini muffins

These magically wonderful Blueberry Zucchini 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!

Overhead on the various ingredients required for this healthy and delicious recipe, in a muffin tray ready for baking.

Suggested adaptations

1. Adjust the sweetness to your personal preference: Need these Blueberry Zucchini Muffins 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 in the veggie goodness! 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 these Blueberry Zucchini Muffins with peanut butter. No almond butter on hand or just not a fan? Then switch it out with a natural peanut butter!

A little hand holding one of the Almond Butter Blueberry Zucchini Muffins with more muffins ready to be served.

Tip

  • Make sure your almond butter is well stirred before using. Natural nut butters naturally separate from their oils on the shelf while waiting for you to come grab them! In fact, upon opening, you will notice the natural oils will have settled on the top of the pureed nuts. Take a few moments with 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 muffin 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

Loving these Blueberry Zucchini Muffins and hungry for more?

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A closeup on the hand holding one of the Almond Butter Blueberry Zucchini Muffins bitten once or twice and revealing the texture inside.
A little hand holding one of the Almond Butter Blueberry Zucchini Muffins with more muffins ready to be served.
Print Recipe
5 from 19 votes

Almond Butter Blueberry Zucchini Muffins

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry muffins, dairy-free, gluten free, paleo, zucchini muffins
Servings: 12
Calories: 178kcal
Author: Taesha Butler

Ingredients 

  • 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 excess liquid)

Instructions 

  • 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, nutmeg, baking soda and vinegar.  Mix with a spoon until well blended and 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!

Notes

  • Adjust the sweetness to your personal preference.
  • Have someone scared of all things green? Puree in the zucchini!
  • Sub the blueberries for chocolate chips!
  • If you don’t have almond butter on hand, you can make these muffins with peanut butter instead.
  • If cooking with almond butter, make sure it is well stirred before the baking step.

Nutrition

Calories: 178kcal | Carbohydrates: 13g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 71mg | Potassium: 214mg | Fiber: 3g | Sugar: 9g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dairy-Free, Gluten-Free, Grain Free, Meal Prep, Muffins, Paleo Tagged With: zucchini

Previous Post: « Sweet Potato Tots (gluten free)
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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Recipe Rating




    Comments

  1. Natalie Forester

    May 30, 2018 at 6:52 pm

    Any ideas on making these egg free?

    Reply
    • Taesha Butler

      June 11, 2018 at 2:24 am

      This type of paleo recipe is tricky to make egg-free! I haven’t had success in my attempts yet, but I will definitely update the recipe if I ever figure out how to successfully make them minus the eggs!

      Reply
      • Lauren

        July 8, 2018 at 11:20 pm

        Have you tried flax eggs? I was going to try but don’t want to waste all the other yummy ingredients if you’ve already tried and they didn’t turn out.

        Reply
      • Lauren

        July 9, 2018 at 2:32 am

        Ok I tried flax egg…it worked without the ACV but looked like the muffins exploded with ACV.

        Reply
        • Taesha Butler

          July 9, 2018 at 2:40 am

          Wow! So interesting! I’ve tried this recipe with flax eggs and the muffins totally collapsed! Maybe I will try it without the ACV and see if they work better!

          Reply
      • D

        September 17, 2021 at 3:57 am

        I’m excited to try this recipe! Any insight on adjusting the cook time for mini-muffins? Thanks!

        Reply
        • Taesha Butler

          September 20, 2021 at 6:55 pm

          I’d say 13-15 minutes.

          Reply
  2. Tonya

    June 15, 2018 at 11:08 am

    Any nutritional info?

    Reply
  3. Connie

    June 20, 2018 at 4:10 pm

    Could i substitute protein powder for almond flour.

    Reply
    • Marissa

      July 17, 2018 at 6:03 pm

      There is no almond flour, just almond butter

      Reply
  4. Connie

    June 20, 2018 at 4:23 pm

    Can I substitute protein powder for almond flour.

    Reply
  5. Tiffany

    June 23, 2018 at 3:00 am

    There should maybe be a note that if baby is under a year, do not use honey.

    Reply
  6. Kelli

    June 24, 2018 at 10:58 am

    Is it one cup of zucchini before you remove the moisture from it? Or after ?

    Reply
    • Stacey Morse

      July 25, 2020 at 1:51 pm

      I have the same question and see that she never responded. Someone please provide insight.

      Reply
      • Taesha

        July 25, 2020 at 3:28 pm

        Sorry I missed that! In the recipe, I direct you to put the 1 cup of grated zucchini in a paper towel and squeeze out the moisture. So, it is 1 cup before squeezing it out.

        Reply
  7. Stephanie

    July 10, 2018 at 2:07 am

    I was hesitant to try these muffins at first, but they were absolutely DELICIOUS! I was surprised at how similar the consistency was to regular muffins, even though no flour was used. I’ll definitely be making these again soon!

    Reply
  8. Laura Dembowski

    July 11, 2018 at 7:23 pm

    I made these without sweetener for a keto friend and loved them. She loved them too. I posted about them on my blog and it would be awesome if you stopped by.

    Reply
  9. Hannah

    July 13, 2018 at 12:21 pm

    i made these last night and forgot to put them in the fridge. are they okay to eat?

    Reply
  10. Hannah

    July 15, 2018 at 1:54 pm

    These are delicious!

    Reply
  11. Judee

    August 10, 2018 at 1:12 pm

    Can I use almond flour instead of almond butter? If yes, should I add any other ingredients for binder?

    Reply
  12. Anicia

    September 6, 2018 at 4:19 pm

    These look amazing!!! What is the exact Purpose of the almond butter? Flavor or moisture? For someone with nut allergies.. what could you replace it with?

    Reply
    • Taesha Butler

      September 7, 2018 at 10:09 pm

      It replaces all flours! It offers a great consistency when mixed with eggs and baked that is so soft that you almost don’t realize it’s gluten free

      Reply
  13. Mary

    September 12, 2018 at 1:53 am

    Can these be frozen? If so, any tips for length of time for reheating in the microwave?

    Reply
  14. Lisa Mason

    September 12, 2018 at 6:44 pm

    What are the nutritional facts in these muffins? For example how many calories, how many grams of fat etc.

    Reply
  15. Jenn

    October 8, 2018 at 9:13 pm

    Has anyone tried this recipe with flax eggs (or another egg replacement) with success (or failure)?

    Reply
    • Taesha Butler

      October 8, 2018 at 9:18 pm

      Hi Jenn!
      I have tried this type of recipe with several egg replacements without success. They might make excellent egg free cookies when made with flax eggs..but that is just a guess.

      Reply
    • Lisa

      June 7, 2019 at 2:00 pm

      Hi! Could the almond butter be subbed for cashew butter or would that mess with the overall results?

      Reply
      • Taesha

        June 7, 2019 at 8:00 pm

        Cashew butter has a very different flavor and I don’t know how it would taste. If Paleo isn’t a must, I have done these with peanut butter with great success.

        Reply
  16. Alina

    October 23, 2018 at 3:42 pm

    Looks delicious !! Any idea how to make it without eggs ??

    Reply
    • Taesha Butler

      October 29, 2018 at 9:15 pm

      I’m still working on that one! These nut butter based recipes seem to be tricky to make egg-free!

      Reply
  17. Erica

    July 7, 2019 at 6:59 pm

    I just made these, as written. the batter was delicious, but the baked muffins have an undesireable texture, in my opinion. I’ve never made muffins with almond butter as the base (no flour included). Do they always turn out spongy?
    Thanks

    Reply
    • Taesha

      July 8, 2019 at 2:10 am

      Yes, they do. I totally get that they are not a texture for everyone, but I totally enjoy it! Almond flour, oat or coconut flour based muffins might give you texture you prefer!

      Here are a few!
      https://thenaturalnurturer.com/2019/06/18/chocolate-chip-zucchini-muffins-gluten-free-dairy-free/
      https://thenaturalnurturer.com/2015/09/14/paleo-chocolate-zucchini-muffins/

      Reply
  18. Lyndsie Burns

    July 10, 2019 at 2:29 pm

    I didn’t have zucchini or blueberries so I subbed them with shredded carrot and cranberries. SO GOOD! And obviously, all muffins are better with chocolate chips so how could I resist adding those too?! I am loving that these are dense with all the good fats and proteins as well as the nutrition from the veggies. Definitely going to become part of my morning muffin rotation!

    Reply
  19. Margaret

    July 12, 2019 at 1:45 pm

    Just wondering what the apple cider vinegar is for in the recipe?

    Reply
    • Taesha

      July 12, 2019 at 5:50 pm

      It helps to balance flavors and give the muffins rise

      Reply
  20. Beth

    August 20, 2019 at 2:30 am

    5 stars
    Seriously so good. We make these constantly and our whole family loves them! They have a spongy texture, which we love. Sometimes we switch out the blueberries for chocolate chips!

    Reply
  21. Katelyn karayev

    September 24, 2019 at 5:22 pm

    Could these be made with sun butter? If so, would you up the sweetener? My kids school is nut free and these seem like a good lunchbox item…

    Reply
  22. Crystal

    November 24, 2019 at 2:02 am

    These were really amazing! We have what we’ve dubbed the “healthiest tailgate on campus” and are always looking for new Paleo recipes for every tailgate. Made these this morning and they were a hit! As many years as I’ve been Paleo, I still can’t get over how amazing it is that you can make muffins, etc. without flour. These have definitely made the regular rotation for tailgates and weekends when we cook for a crowd. No one believes these are Paleo! Thank you for the fantastic recipe!

    Reply
  23. Kimberly West

    April 29, 2020 at 6:37 pm

    Is there a reason that you need to defrost the blueberries first? In the past Ive just used frozen.

    Reply
    • Taesha

      April 30, 2020 at 3:59 pm

      I have just always found that defrosting first and draining off the extra liquid prevents these muffins from being mushy! But if throwing them in frozen works for you, that is awesome!

      Reply
  24. Bev

    May 2, 2020 at 4:13 pm

    5 stars
    I was a bit skeptical at first because I wasn’t sure how these would be with no flour but they are amazing! This will be my new go to. I did used carrots and crunchy almond butter instead of zucchini and creamy almond butter because that’s what I had but it was still delicious!!

    Reply
    • Taesha

      May 2, 2020 at 7:50 pm

      Love that! I will have to try them with carrots next!

      Reply
  25. Suzanne

    May 8, 2020 at 7:59 pm

    This looks so good! Can I use with other mix ins?

    Reply
  26. Vanessa

    May 8, 2020 at 7:59 pm

    Thanks for sharing! Do they keep long?

    Reply
  27. Kim

    May 20, 2020 at 9:23 pm

    5 stars
    I needed a protein-packed, peanut-free lunch staple for my toddler’s preschool lunches, and I was so grateful to find this recipe. My son gobbles them up, and I feel great knowing that he is getting exposure to zucchini and blueberries. After multiple baking sessions together, he recently (and finally!) started eating raw blueberries before they made their way into the batter. Thanks so much!

    Reply
    • Taesha

      May 21, 2020 at 1:42 am

      I am s happy to hear that!

      Reply
  28. Helena

    October 1, 2020 at 9:02 pm

    5 stars
    I love blueberries in almost anything! These muffins look too good not to give them a try 🙂 Yum!

    Reply
  29. Suzanne

    October 19, 2020 at 6:52 pm

    This looks so good! Do you use this batter for any other muffin recipes?

    Reply
    • Taesha

      October 19, 2020 at 8:00 pm

      I have used the batter base and tweaked it a bit for a few other muffin or bread recipes!

      Reply
  30. Vanessa

    October 19, 2020 at 6:52 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Taesha

      October 19, 2020 at 8:01 pm

      I find that they last 4-5 days in the fridge and freeze really well!

      Reply
  31. Yocheved

    October 21, 2020 at 7:41 pm

    5 stars
    Delicious! We used peanut butter, because almond butter is out of our budget. I found though the ones I made with frozen (not thawed) blueberries came out far better than those with chocolate chips. Could I have squeezed too much moisture out of the zucchini? It was a double recipe that I then split.

    Reply
    • Taesha

      October 21, 2020 at 7:46 pm

      I am so glad you loved this recipe as much as I do! And it is possible that you squeezed too much moisture out, but the more likely issue is your nut butter. Some brands are simply dry and others more oily. Or it could be the jar wasn’t stirred evenly. Since the oils of the nuts naturally rise to the top of the jar, if a new jar of nut butter isn’t stirred really well, the first half will be a bit oily and the second half dry.

      Reply
  32. A

    October 31, 2020 at 9:50 pm

    5 stars

    Reply
  33. Cristy

    March 1, 2021 at 2:15 pm

    Will these work if I leave out the vinegar?

    Reply
    • Taesha

      March 1, 2021 at 4:01 pm

      Yes. They might not rise as much, but they will work. You can also use white vinegar or lemon juice in ACV’s place

      Reply
  34. Joanne

    October 12, 2021 at 10:34 pm

    Hi – can these muffins be frozen? I like to make several batches at a time for my paleo husband.

    Reply
    • Taesha Butler

      October 14, 2021 at 12:33 pm

      They have frozen well for me.

      Reply
  35. annie

    January 3, 2022 at 2:34 pm

    These muffins are delicious and such a great alternative to flour muffins. I’ve also made these without the zucchini and added 1 cup oats instead. Turned out great and a little more filling (I usually cannot have just one!). With two of my children having nut allergies, I wonder if I could replace the almond butter with reg. butter? I’ve tried with sunbutter, but they do not rise well.

    Reply
    • Taesha Butler

      January 3, 2022 at 4:07 pm

      Hi Annie! I am so glad you enjoy these muffins so much! Unfortunately regular butter is a very different thing than almond or any other kind of nut or seed butter and cannot be used as a sub in this recipe. However, if you are looking for gluten free and oats work for your family, perhaps try this recipe and replace the chocolate chips with blueberries! https://thenaturalnurturer.com/chocolate-chip-zucchini-muffins-gluten-free-dairy-free/

      Reply
  36. Otilia Leal

    July 22, 2022 at 4:14 pm

    5 stars
    Hi
    Even do I have been using your receipts from my daughter I love it, I want to congratulate you for such a great job and to share with everyone.
    Thanks
    With gratitude,
    Otilia Leal

    Reply
    • Taesha Butler

      July 22, 2022 at 4:54 pm

      I am so glad you enjoy them!

      Reply
  37. Lauren Maloney

    August 24, 2022 at 9:19 am

    5 stars
    My family loved these muffins! I used peanut butter instead of almond butter and made them as mini muffins and everyone from the baby, toddler to adults ate them up! It wasn’t sure how it would work without flour but they were so fluffy. I would definitely make these again.

    Reply
    • Taesha Butler

      August 24, 2022 at 9:55 am

      These are so good with peanut butter! And I agree, its kinda surprising how fluffy they are for being flourless. Its the magic of eggs and nut butter together!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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