Nutty Paleo Peanut Butter & Zucchini Muffins are loaded with shredded zucchini, which keeps them wonderfully moist. They make a perfect healthy breakfast on the go. These muffins are Dairy Free, Gluten Free, Grain Free, Refined Sugar Free and SCD Legal.
I’m not always comfortable inventing baked goods because working with almond and coconut flours — and often without baking powder — can be unpredictable. When a batch turns out well, though, I do a little happy dance in the kitchen.
These Zucchini and Peanut Butter Muffins are a clear success. I love recipes that let you sneak extra vegetables into sweet treats. Though they contain shredded zucchini in every bite, these muffins remain satisfyingly sweet and full of flavor.
If you have a peanut allergy, swap the peanut butter for another nut butter such as almond, cashew, or hazelnut — the recipe adapts well.
These Paleo Zucchini Muffins are ideal for breakfast on the run. I enjoy them warm with a touch of butter, but their peanut butter flavor makes them great on their own. They freeze beautifully — store extras in the freezer and they’ll stay moist and tasty when thawed.
Other muffin recipes you might enjoy:
- Zucchini, Lemon & Poppy Seed Muffins
- Chunky Monkey Muffins
- Lemon Blueberry Muffins
- Apple Cinnamon Muffins with Candied Pecans
- Rhubarb & Orange Muffins
- Cranberry, Orange & Pecan Muffins
If you make this recipe, let me know in the comments below. I’d love to hear your thoughts — or take a photo and tag me (@everylastbite_) on Instagram. I enjoy seeing your photos!
Peanut Butter & Zucchini Muffins
Ingredients
- 2 cups almond flour
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 2 tsp lemon juice
- 2 tbsp honey
- 2 eggs
- 2 tbsp peanut butter or other nut butter
- 2 cups shredded zucchini squeezed between paper towels to remove moisture
Instructions
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Preheat the oven to 175°C (350°F) and line a muffin tray with paper liners.
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In a mixing bowl, combine the almond flour, baking soda, cinnamon and salt. Add the vanilla extract, melted coconut oil, lemon juice, eggs, honey and nut butter. Mix until well combined, then fold in the shredded zucchini.
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Spoon the batter into the muffin cups, pressing the batter slightly so each cup is well packed.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Nutrition
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Carbohydrates: 10g
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Protein: 7g
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Fat: 19g
Nutrition information is automatically calculated and should be used as an approximation.
