These zucchini muffins made with whole wheat are the perfect mix of healthy ingredients and delicious flavors. Adding almond butter not only makes it taste better, but it also gives it healthy fats and protein. These muffins are moist, healthy, and really tasty. They're a great way to sneak in some veggies.
Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup almond butter. 1/2 cup honey. 2 eggs. 1 cup grated zucchini. 1/2 cup unsweetened applesauce. 1/2 cup Greek yogurt. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 cup chopped almonds optional, for topping.
Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the almond butter, honey, and eggs. Mix until well combined. Add the grated zucchini, applesauce, Greek yogurt, and vanilla extract to the bowl. Mix until the ingredients are fully incorporated. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a thick muffin batter forms. Line a muffin tin with paper liners or grease it with cooking spray. Spoon the muffin batter into the cups, filling each about 2/3 full. If desired, sprinkle chopped almonds on top of each muffin for added texture. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious and healthy Whole Wheat Zucchini Muffins with Almond Butter!
Prep Time: 15 minutes
Cook Time: 20 minutes
Patrick Willard