Almond Butter Strawberry Zucchini Muffins (paleo)

A healthy paleo muffin packed with healthy fat, fruit, and vegetables. Almond butter strawberry zucchini muffins

4.8 from 5 reviews

A paleo, gluten free, naturally sweetened muffin recipe packed with an almond butter base, with strawberries and zucchini. Healthy and delicious.




  1. Preheat oven to 350 degrees
  2. Shred the zucchini and place in a fine mesh strainer. Sprinkle with a little salt and let sit 10 minutes
  3. Add 1 cup halved strawberries, almond butter, honey, and melted coconut oil to a blender. Blend  on high until well-combined and creamy
  4. Pour pureed strawberry almond butter into a mixing bowl and add the eggs, vanilla extract, and apple cider vinegar. Mix until well incorporated
  5. Combine the coconut flour, almond flour, baking powder, baking soda, and salt. Pour the dry ingredients into the bowl and mix well
  6. 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
  7. 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
  8. 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
  9. Place into the oven and bake for 20-25 minutes, until the center is set when poked with a toothpick