Paleo Zucchini Almond Butter Muffins

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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!

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  • 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

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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!



  1. 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.

  2. 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!!

  3. 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.

  4. 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 😉

  5. 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?

  6. 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.

  7. 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!

  8. 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 🙂

  9. 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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