Almond Butter Zucchini Muffins

5 from 12 votes

These healthy muffins make a delicious and protein-packed breakfast or school lunch!

Prep Time10

Cook Time15

Total Time25

Yield: 12 muffins

1 ½ cups white whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup unsweetened applesauce
⅓ cup honey
⅓ 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 ⅔ 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.

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You can substitute peanut butter for the almond butter if your child/school isn't peanut-free.

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