Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}

My girl, Alice,  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....

Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}
Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}

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 the stuff healthy breakfast dreams are made of.

Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}

These magically wonderful 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!

Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}
Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}

Suggested Adaptations

1. Adjust the sweetness to your personal preference: Need these 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 the veggie goodness in! Just fold the blueberries into the batter at the end before popping the muffins into the oven!

Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}
Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}
paleo muffin, veggie-loaded muffin, healthy breakfast, blueberry zucchini muffin, gluten free muffin, dairy free muffin, low carb muffin
breakfast, veggie-loaded, healthy kid recipes
Yield: 12 muffinsPin it

Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}

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 the stuff healthy breakfast dreams are made of.

prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients:

  • 1 cup grated zucchini
  • 1 cup creamy almond butter
  • 1/4 cup honey or maple syrup
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cup  fresh blueberries, divided (if using frozen, defrost first and drain off access liquid)

instructions

  1. Preheat your oven to 350℉ and line a 12-hole muffin tin.
  2. 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. 
  3. 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.
  4. Add 3/4 cup of blueberries and the grated zucchini. Fold in until everything is well incorporated. 
  5. Portion out the batter between the 12 prepared muffin holes. Top the muffins with the remaining 1/2 cup of blueberries.
  6. Bake for 20 minutes or until the toothpick inserted into the middle of a muffin comes out clean. 
  7. 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:

Suggested Adaptations
1. Adjust the sweetness to your personal preference. Need these 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 the veggie goodness in! Just fold the blueberries into the batter at the end before popping the muffins into the oven!
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Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-free}