Posted by Kathryn Dohertyhttps://www.familyfoodonthetable.com/almond-butter-zucchini-muffins/
© 2016 Family Food on the Table. All rights reserved.
Almond butter zucchini muffins
12 muffins adjust servings
These muffins make a delicious and protein-packed breakfast or school lunch!
- 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)
- 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.
You can substitute peanut butter if your child/school isn't peanut-free.
| Nutrition Facts|
|Amount Per Serving||As Served|
|Calories 142kcal Calories from fat 46|
| % Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|