4.6 129 Published Jul 23, 2019, Updated Jul 09, 2024
Using Almond Butter to Replace Flour
I was all prepared to make traditional muffins (whole grain style, of course) but then I remembered how well almond butter works as a flour substitute and thought I’d try making an almond butter zucchini muffin similar to my flourless pumpkin muffins. I still can’t get over the fact that almond butter can replace flour in a recipe — the texture is so fluffy and the flavor is spot on.
Sneak Veggies Into Your Muffins
These epic and healthy zucchini muffins even got the seal of approval from Isaac. He’s really good about giving me honest feedback and letting me know when my baked goods taste “too healthy.” I was nervous since there’s a good amount of zucchini in these muffins, but they passed the taste test with flying colors. I wanted to keep the muffins as healthy as possible so I only added 1/4 cup of chocolate chips. You could use more if you want, but I think only having a minimal amount adds a little excitement with each bite because you never know when you’re going to get a chocolate chip. The bites with the chocolate chips are the best, obviously. If you’re like me and up to your ears in zucchini right now, you should make a batch of these. Heck, even if you’re not swimming in zucchini, it’s worth picking up one up at the store to make these. They’re great as a side with breakfast, perfect for brunch and also make a great mid-afternoon snack. I’m sure they’d be a hit with kids as well — definitely a fun and tasty way to get them to eat more veggies!
How to Store These Muffins
Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.
More Zucchini Recipes
Zucchini Noodle Spaghetti Salad Zucchini Banana Bread Zucchini Brownies Healthy Zucchini Muffins Baked Zucchini Fries Vegan Zucchini Bread
