Gluten -free Almond Butter Zucchini Muffins.

This is a great option if you have a sweet tooth in the morning. The muffins are super moist due to the zucchini and sweetened with pure maple syrup. You can make a batch of these muffins ahead of time and freeze them until you need them. These are very low in calories ( around 100 cals per muffin) so you can have two! 🙂


1     cup zucchini, shredded

1     cup natural creamy almond butter

1/4  cup maple syrup

2     large eggs

1/2  tablespoon chia seeds

1     teaspoon apple cider vinegar

1     teaspoon cinnamon

1     teaspoon vanilla

1/2  teaspoon baking soda

1/4  teaspoon salt

2     tablespoons dark chocolate chips. Certified gluten free. (optional)



pre-heat oven to 375f (191C) and prepare the mini muffin tin by spraying cooking spray, or line tins with paper liners. set aside.

Add all ingredients except chocolate chips into a medium sized mixing bowl. Stir until well combined. If desired fold in chocolate chips. Fill each muffin tin 3/4 full with muffin mixture.

Bake for 7-8 minutes or until the tops are set up. insert a knife and if it comes out clean they are done. Allow muffins to cool for 5-7 minutes or until they are cool enough to handle. Remove from muffin tin and place on a cooling rack.

Eat fresh with grass fed butter or freeze and take out one when you want one.


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