• Paleo Zucchini Almond Butter Muffins

    August 14, 2012

    I love a good muffin, so when I thought about what I would eat for breakfast and snack on during my upcoming travels, this tasty treat immediately popped into my head. But, I didn’t want to make any old muffin. (You know the ones that leave you hungry just a couple of hours later, right?) I wanted to make a muffin with some serious staying power, so I incorporated some of my favorite protein- and (healthy) fat-packed ingredients into this recipe. And, after a quick tally, each of these muffins packs nearly 8g of protein, which is pretty good for a baked good!

    IMG_0016 (750x563)


    • 1 cup almond flour/meal
    • 3/4 cup almond butter
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • 1 cup grated zucchini, pressed and drained
    • 3 eggs
    • 1 tsp vanilla extract
    • 2 tbsp honey


    1. Preheat oven to 350*F.
    2. Combine all ingredients in a large mixing bowl and blend well.
    3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among nine cups.
    4. Bake for 18-20 minutes or until muffins are cooked all the way through.
    5. Allow to cool before serving.

    Makes 9 muffins

    IMG_0023 (750x563)

    These muffins are dense, but moist at the same time. You can tell you’re eating a hearty, satisfying, and nutritious muffin, but there’s a hint of “dessertiness” in each bite too. I can’t wait to pack these babies for my upcoming trips!

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    { 17 comments… read them below or add one }

    Danyel August 20, 2012 at 11:35 am

    I started Paleo a few weeks ago and have been trying to figure out an easy breakfast or snack for me at work. Made these and topped them with some cashew butter, DELISH! Thanks for the sweet recipe.


    Kat August 20, 2012 at 10:53 pm

    Long time reader, never commented, but just made these and I am OBSESSED. I’ve been paleo for about two months and these are the first paleo muffins I’ve made–I don’t think any others will be able to compare! Thank you!!


    Tina August 20, 2012 at 11:57 pm

    Yay!!! 🙂


    Alana August 22, 2012 at 1:50 pm

    Thanks for this recipe! I typically don’t bake, but decided to try this for a healthy protein packed snack I can eat on the way to the gym or before a morning run. SO GOOD! Next batch I’m thinking I’ll have to add some mini dark chocolate chips for a little sweet treat.


    magda August 27, 2012 at 7:21 am

    Hi 🙂 I made them yesterday for a family party but somehow messed it up and used 5 eggs instead of 3. They turned out a bit eggy, but still good 🙂 Do you think they can be frozen? My husband is not really into muffins and it will take me some time to eat 12 muffins on my own 😉


    Tina August 27, 2012 at 7:24 am

    I think they’d be ok if you froze them! 🙂


    heidi August 27, 2012 at 7:33 am

    Hi! I made these yesterday but they didn’t quite turn out like yours did. They look different and were sort of dry. I’m wondering if it was the almond butter I used? What kind/brand did you use? Or maybe I drained the zucchini to much? Suggestions?


    Tina August 27, 2012 at 7:41 am

    Oh, bummer! I used creamy almond butter from Target.


    K.Lo September 1, 2012 at 12:10 pm

    Hi Tina!
    F.a.n.t.a.s.t.i.c. recipe! Took them to my boyfriend’s parent’s house and they were a hit! Definitely making them again.. Also, going to try the pumpkin muffins sometime soon!
    Happy Eatings!
    ~ K.Lo @ Dirty.Pretty.Life.


    Tina September 1, 2012 at 12:15 pm

    Nice! Glad they were a hit! 🙂


    paula September 2, 2012 at 9:42 pm

    these are great. I didn’t have zucchini so I traded it for grated apple and instead of honey I used maple syrup. SO Deish!


    christine September 3, 2012 at 12:42 am

    Can I use coconut flour instead of almond meal??


    Little Sis September 25, 2012 at 11:02 pm

    These look delicious. I think I just might have some zucchini in the freezer from when I made fritters a few weeks ago. Thanks for sharing!


    magda November 29, 2012 at 2:44 am

    I made them last night with sunflower butter and also added some shredded coconut to the batter. They are delicious, but the best thing is that they turned GREEN during baking and cooling 😀 I googled it and found out that sunbutter turns green when combined with baking soda and that it’s harmless but looks totally crazy 🙂


    Sue Fischer December 21, 2012 at 1:47 am

    What is the difference between almond flour & meal?


    Tina December 21, 2012 at 6:56 am

    They’re similar, so either is fine for the recipe!


    Heather August 15, 2013 at 10:23 pm

    I made these tonight and used a chunky almond butter. They turned out so delicious! My 4 year old has eaten 3 of them already. This recipe has just become a staple on my paleo muffin list. Thanks for sharing!


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