Description
These almond butter zucchini muffins are paleo and dairy-free, making them a healthy and delicious snack or breakfast option.
Ingredients
Scale
- 1 cup almond butter
- 1 cup grated zucchini
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix almond butter, eggs, honey, and vanilla extract until smooth.
- Add grated zucchini, cinnamon, baking soda, and salt. Stir well.
- Divide the batter evenly into the muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For a nut-free option, replace almond butter with sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: almond butter zucchini muffins, paleo muffins, dairy-free muffins