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
- 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!
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