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

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

These Almond Butter Blueberry Zucchini Muffins are simple, cushioned, thus delightful! Paleo, gluten free, dairy free, yet nobody will most likely tell!

My young lady, Alice, cherishes her biscuits. Genuinely. Frantically. Profoundly. There is once in a while a biscuit that she has met that she hasn't cherished and decimated in a matter of minutes. The main thing Alice adores more than biscuits is pancakes...but that is an another story for another recipe....

I have turned into an ace at making brisk, simple and sound biscuit plans that are brimming with allllll sorts of well done that you need your child to top off on....and that I need to top off on. What's more, these Almond Butter Blueberry Zucchini Muffins are DEFINITELY something I need in my gut and in my life each. single. day. Stacked with sound fat, protein, veggies and insignificant sugar...they the stuff solid breakfast dreams are made of.

Also Try Our Recipe : Banana Egg Oat Pancakes

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


  • 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)


  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!

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