Almond Butter Zucchini Muffins

  • Difficulty: Medium
  • one hour
  • 3 servings

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.

Ingredients Needed for Almond Butter Zucchini Muffins

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

How to Cook Almond Butter Zucchini Muffins

  1. Preheat the oven to 340˚F/170˚C.
  2. Add the shredded zucchini, almond butter, maple syrup, eggs, and vanilla extract to a large bowl. Whisk until well combined and creamy.
  3. 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. Next, fold in the crushed dark chocolate, reserving about a tablespoon for sprinkling on top.
  5. 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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