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Whole wheat zucchini muffins with almond butter — a delicious and protein-packed breakfast or school lunch option!
I’m sure most moms can relate. This recipe came about because my kids suddenly stopped liking the previous version.
I used to make them zucchini carrot muffins with raisins to take to preschool for lunch (usually with yogurt and some sort of fresh fruit).
They loved them. Gobbled them down. I always had some in the freezer.
Then M started not to eat hers. She said she didn’t like the raisins in her muffins. Despite loving raisins everywhere else. Because of course.
OK. Mama’s got this. I substitute chopped prunes – one of her favorite dried fruit treats.
She ate them a couple of times and then decided, no, those wouldn’t do either.
They keep us on our toes, right? Sigh…
OK, so pivot again. This time I went with a no-fail approach. Add peanut butter (or in this case, almond butter so they were OK to send to preschool) and they are pretty much guaranteed to eat it.
Is that just my kids or is this a universal phenomenon?
So I developed this zucchini muffins with almond butter recipe and sent them off to school. Sure enough, lunch boxes came home empty and M raved about her new delicious muffins.
Mom 1, Kids, 1 billion. It’s a start, right? Right?!
That was about a year ago and we’re still going strong on these almond butter zucchini muffins, so I’d say they are a winner!
(If you have muffin munchkins like I do, or just like having some in the freezer for emergencies, definitely check out my muffin category collection.)
I love, too, that they’re getting whole grains, vegetables and protein, all in a perfectly portable muffin!
And I still pair these muffins with yogurt (plain Greek yogurt with one of my fruit mix-ins) and some sort of fresh or dried fruit. Plus milk. Great healthy school lunch!
Knowing how these things go though, we’ll probably switch it up again in a few more months, so stay tuned 😉
A few quick notes on these almond butter zucchini muffins:
- You can use peanut butter if your child/school isn’t peanut-free.
- I use muffin liners and spray them with cooking spray. These don’t have oil or butter so I want to make sure they don’t stick. Cause that would make the kiddos sad!
- These freeze great! I wrap them up in small pieces of aluminum foil and toss them in a plastic freezer bag. I thaw a couple muffins overnight in the refrigerator before adding them to my kids’ lunch boxes.
- If you’re enjoying these at home, you should absolutely top them with some extra almond butter! 👍
Hope you give these a try for an on-the-go power breakfast, a school lunch or an afternoon snack.
Enjoy!
~ Kathryn
Almond butter zucchini muffins
These muffins make a delicious and protein-packed breakfast or school lunch!
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 1/3 cup almond butter
- 1 teaspoon vanilla
- 1 medium zucchini, shredded, with extra moisture squeezed out (about 1 cup packed after squeezed out)
Instructions
- Preheat oven to 350. Put muffin liners in a muffin tin and spray the liners with cooking spray.
- In a large bowl, mix together flour, cinnamon, baking soda, baking powder and salt.
- In a separate medium bowl, whisk together the eggs, applesauce, honey, almond butter and vanilla until well combined. Stir in shredded zucchini.
- Add wet ingredients to dry and mix until just combined.
- Scoop batter into muffin liners, filling about 2/3 of each cup.
- Bake at 350 for 14-17 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack. Store extras in the refrigerator for up to 5 days, or freeze for up to 3 months.
Recipe Notes
You can substitute peanut butter if your child/school isn't peanut-free.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 142kcal Calories from fat 46 | |
| % Daily Value | |
| Total Fat 5g | 8% |
| Saturated Fat 1g | 5% |
| Transfat 0g | |
| Cholesterol 31mg | 10% |
| Sodium 143mg | 6% |
| Carbohydrate 22g | 7% |
| Dietary Fiber 3g | 12% |
| Sugars 9g | |
| Protein 5g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Anything with almond butter just has to be a winner 😉
Agree! That’s a good rule of thumb 😉
While I don’t have kids I can still totally relate to the ‘forever changing their mind in the taste department’ phenomenon! Boy does it ALLLLL the time. It drives me bonkers! And when my father lived with us he would do it too! Like one day he just decided he didn’t like cheese anymore. WHO THE HECK DECIDES THAT? Between the two of them I thought I was going to go crazy. lol. 😉 So I completely feel your pain! Anyways, these muffins look fabulous!! I’ve had zucchini bread, but never muffins and I’ve certainly never had zucchini anything with almond butter! I bet this tastes AMAZING! I mean if you picky kids approve it must, right?!! 🙂 Can’t wait to give these a try! Cheers, girlfriend!
Woah, no cheese?! That’s a pretty major statement… But yes, always trying new things! And zucchini and almond butter definitely make a new but really good combo 🙂
I can’t say that I know about kids changing their minds all the time, but I know furry child is fickle at times. You know that he does he some veggies….some times he eats it, others not so much, so I kinda (maybe a little) feel your pain 😉 Like you said, either way, it keeps you on your toes. Maybe that’s their intention, lol 😀
This sound delicious though. I love almond butter and I bet that the zucchini adds a nice moisture level to the muffins. Pinned, of course 🙂
I’ve also been meaning to tell you – Nice logo!! I’ve been meaning to say for a while now, so finally remembered 🙂
Have a great weekend, Kathryn! xo
Haha, furry child huh? Our dog is not picky one bit! Thanks on the logo – I’m so so happy with it!! Happy weekend! XO
Umm I can TOTALLY and completely relate to this! My kids will LOVE a food one minute, then the next they beg me not to make them finish it (sorry Charlie). These muffins look amazing! Anything that combines almond butter and zucchini is a winner in my book!
The struggle is real 😉
Yum! These muffins look great and they have such a wonderful golden color to them! Almond butter is awesome too. I would def be topping my muffin with more haha.
Can’t go wrong with an extra smear of almond butter 😉
I just made these and after letting my 19th month old try them, he kept saying “more, more?” Definitely a hit and will be kept in the rotation. I love that there is no processed sugar and they are not very sweet. I just maybe should have waited until after dinner to give it to him…
I’m so happy to hear they were a hit! Thanks so much for letting me know! We’ve always got some on hand here – in fact, I’m almost out and need to make more 😉 Check out my other muffin recipes (many without processed sugar) if you need more ideas for your toddler –> http://www.familyfoodonthetable.com/category/muffins/ Have a great week!
I made these this afternoon and they were a big hit with my boys ages 5 and 6. I used brown rice flour instead of wheat and added a teaspoon of xantham gun to make them gluten free so I could enjoy them too! We all loved them!
Hi Ali! I’m so happy to hear you all enjoyed these muffins! 😊 And thanks so much for leaving your gluten-free substitutions – I’m sure that will be helpful for others as well! XO
Hi Kathryn,
Could you possibly recommend a substitute for the applesauce or would it be okay to make the muffins without it?
Thanks so much. I love your recipes!
Best wishes
Claire
Hi there! The applesauce acts as part sweetener, part fat substitute and part liquid so you’d need to compensate for those things. I think you should be able to substitute melted butter or canola oil its place. You could also try a combination of melted butter/oil and mashed banana for the applesauce (equalling 1/2 cup) or butter/oil, canned pumpkin and a bit of extra honey (to balance the sweetness). Would love to hear if you try it!
Thank you so much Kathryn. That is super helpful.
I am hoping to make the muffins over the weekend and I’ll let you know how I get on!
Best wishes,
Claire
Thank you so much Kathryn. That is super helpful.
I am hoping to make the muffins over the weekend and I’ll let you know how I get on!
Best wishes,
Claire