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Almond Butter Zucchini Muffins

If you want to be fit but also eat delicious things, make these almond butter zucchini muffins for breakfast as often as you can. They also have plenty of dark chocolate in them, as a pleasantly bitter note.
If you want to be fit but also eat delicious things, make these almond butter zucchini muffins for breakfast as often as you can. They also have plenty of dark chocolate in them, as a pleasantly bitter note.

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Ingredients

1 cup shredded zucchini
¾ cup almond butter
¼ cup maple syrup
3 eggs
1 teaspoon vanilla extract
2 tablespoons of coconut flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ cup crushed dark chocolate

Ingredients

Steps

1
Done

Preheat the oven to 340˚F/170˚C.

2
Done

Add the shredded zucchini, almond butter, maple syrup, eggs, and vanilla extract to a large bowl. Whisk until well combined and creamy.

3
Done

Add the coconut flour, baking soda, and cinnamon to another bowl and whisk to combine them. Add the dry ingredients to the zucchini mixture and mix until combined.

4
Done

Next, fold in the crushed dark chocolate, reserving about a tablespoon for sprinkling on top.

5
Done

Pour the batter into 6 muffin liners, placed in a 6-cup muffin pan. Smooth the top of each muffin and sprinkle crushed chocolate on top. Bake for 40 minutes or until a toothpick comes out clean. When baked, remove from oven and transfer pan to a wire rack to cool for 15 minutes.

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Nutritional Chart

702 kcal
Calories
23 g
Protein
50 g
Fat
48 g
Carbohydrates

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Raluca Cristian

I’m Raluca and I just peeled a peach before eating it, and I swear it tasted like the nectar of the gods. When it comes to cooking, I only have one rule: do whatever it takes to turn the whole thing into an enjoyable experience. When I was a little girl, I dreamed of cooking for sailors.

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