Go Back
Print

BlackBerry or ChocoChip Zucchini Muffins

Note: I use our Vitamix blender for a smooth batter, easy distribution in the muffin tin, and quick clean up. You can also mix it the old fashion way in a bowl but the zucchini won’t be as smooth. 

Ingredients

  • 1 medium zucchini - raw, skin on (if mixing in bowl shred it first)
  • 1 medium banana (if mixing in a bowl mash it first)
  • 3/4 cup almond butter (or nut butter of choice)
  • 2 tbsp local honey or pure maple syrup
  • 2 tbsp softened butter (we love Kerrygold Irish Butter!)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • topping(s) of choice try berries or dark chocolate chips!

Instructions

  1. Preheat oven to 350 degrees (325 if using convection). Spray a 12-muffin pan with nonstick spray (avoid canola oil sprays - I use coconut oil spray)

  2. Combine wet ingredients (zucchini, banana, nut butter, honey/syrup, eggs, and vanilla) in blender or large bowl. Mix until smooth.

  3. Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Stir/Blend until combined.

  4. Divide batter evenly between 12 muffin cups. Then place toppings of choice on top (try a couple different ones!!). I usually push a few berries or chocolate chips half way down and then place a few on top to look pretty

  5. Bake for 20-25 minute or until toothpick comes out clean.  

Recipe Notes

I have experimented with several toppings: blackberries, raspberries, blueberries and dark chocolate chips to name a few.  And here’s the best part—- our kids love them!   Seriously, like begging to eat 2 or 3 at a time. I feel so much better packing these in their lunch then some of the sugar-laden, gluten-filled junk in the grocery snack aisle.  Hope y’all love these as much as we do.   If you try them, let us know how they turn out - better yet snap and share a picture!

~Rachel