So much goodness in every bite – these almond butter strawberry zucchini muffins are a grain free, dairy free, paleo treat sweetened naturally. If you haven’t tried the combination of almond butter and strawberries, you are missing out! It might be my newest obsession with baked goods.
There are situations in life when I can be really stubborn. Not necessarily in relationships (my husband may disagree), but when it comes to planning and execution.
Vacations? Everything is planned and packed down the the last detail
Moving? I already have the house decorated in my head and furniture placement set.
Having a baby? Ok I sort of winged that but anyway….
I HATED group projects in college, and probably was the worst person to work with. Like just give me everything and let me do it RIGHT. Even if your right is better than my right, I still want to do it right in the right way for me. Does that make sense? Good.
This especially holds true when it comes to these almond butter strawberry zucchini muffins. Look, paleo baking is not where my talents lie, I’m more a ‘meal creator’ kind of girl. But that doesn’t mean my stubborn personality wants to give this category up! Because let’s be honest, who doesn’t love a perfect delicious, totally healthy baked treat? And if we all love eating them, I need to love creating them. Even if it takes 3+ recipe tests.
The first bite of a batch undercooked almond butter strawberry zucchini muffins was DELICIOUS, but mushy and flat. I knew I had to try again (the bite was too good not to). I was closer after my second attempt, but still not THERE. Third time’s a charm right?!
YES. Finally. That stubborn recipe chick welled deep in my soul was content. I wasn’t willing to try a new combo, I wasn’t willing to sub any ingredients. I just needed these to work and they did. Good thing, because my kiddos love them too.
The combination of almond butter and strawberries is one I discovered during my last Whole30 – SO GOOD. Might even top chocolate covered strawberries, for realz. So why not morph that flavor profile in a fluffy, naturally sweetened, paleo muffin? With a little shredded zucchini folded in for moisture and a ‘lil veggie punch?!
When in need for a quick and healthy breakfast treat on the go, or an afternoon treat, or heck, a post-dinner dessert, these almond butter strawberry zucchini muffins are it.Print
Almond Butter Strawberry Zucchini Muffins (paleo)
A paleo, gluten free, naturally sweetened muffin recipe packed with an almond butter base, with strawberries and zucchini. Healthy and delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- 1 cup strawberries (halved)
- 1/2 cup creamy almond butter
- 1/4 cup raw honey
- 3 tablespoons melted coconut oil
- 3 eggs
- 1 cup shredded zucchini (roughly 1 small zucchini)
- 1/2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup finely diced strawberries
- *optional: arrowroot or tapioca flour for dusting
- Preheat oven to 350 degrees
- Shred the zucchini and place in a fine mesh strainer. Sprinkle with a little salt and let sit 10 minutes
- Add 1 cup halved strawberries, almond butter, honey, and melted coconut oil to a blender. Blend on high until well-combined and creamy
- Pour pureed strawberry almond butter into a mixing bowl and add the eggs, vanilla extract, and apple cider vinegar. Mix until well incorporated
- Combine the coconut flour, almond flour, baking powder, baking soda, and salt. Pour the dry ingredients into the bowl and mix well
- Strain as much moisture from the zucchini as possible, either pressing down into the mesh strainer with a thick paper towel or squeeze the shredded zucchini with your hands. Do this a few times to make sure you get as much water strained as possible. Fold the shredded zucchini into the batter
- Two options to add the strawberries: 1. lightly dust the finely diced strawberries with arrowroot powder or tapioca flour and gently fold in to the batter last. This ensures the fruit doesn’t sink to the bottom of the muffin liners OR add the diced strawberries to the tops of the muffins once poured into the cupcake liners or molds. See step below
- Scoop out the batter into a lightly greased muffin tin or cupcake liners, filling each mold about 2/3 full. If desired, add the diced strawberries to the top of the batter for each muffin
- Place into the oven and bake for 20-25 minutes, until the center is set when poked with a toothpick