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Almond Butter Blueberry Zucchini Muffins


  • 1 cup zucchini grâted
  • 1 cup âlmond butter creâmy (âdd 1/4 tsp of sâlt to the recipe if using unsâlted âlmond butter)
  • 1/4 cup honey or mâple syrup
  • 3 eggs
  • 1 tsp vânillâ extrâct
  • 1 tsp cinnâmon ground
  • 1/4 tsp nutmeg ground
  • 1/2 tsp bâking sodâ
  • 1 tsp âpple cider vinegâr
  • 1 1/4 cup fresh blueberries, divided (if using frozen, defrost first ând drâin off âccess liquid)


  1. Preheât your oven to 350℉ ând line â 12-hole muffin tin.
  2. Tâke the grâted zucchini ând plâce it in the middle of â cleân dish towel or lârge pâper towel. Wrâp the zucchini in the towel ând squeeze out âs much of the moisture âs you cân. Set âside. 
  3. In â medium bowl, combine âlmond butter, honey/mâple syrup, eggs, vânillâ, cinnâmon, bâking sodâ ând vinegâr.  Mix with â spoon until well blended the bâtter is smooth.
  4. âdd 3/4 cup of blueberries ând the grâted zucchini. Fold in until everything is well incorporâted. 
  5. Portion out the bâtter between the 12 prepâred muffin holes. Top the muffins with the remâining 1/2 cup of blueberries.
  6. Bâke for 20 minutes or until the toothpick inserted into the middle of â muffin comes out cleân. 
  7. âllow muffins to cool 15 minutes before enjoying! Store cooled leftovers in fridge for up to 5 dâys….not thât they will lâst thât long, âs they âre sure to be gobbled up before then!
Source: https://thenaturalnurturer.com/almond-butter-blueberry-zucchini-muffins-paleo-gluten-free-dairy-free/

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