I’m always looking for a simple way to add more vegetables to my recipes – even the sweet ones. These Zucchini Almond Muffins are easy and delicious. They passed by scrupulous kid test conducted by my 10 and 7-year-old. Even my toddler wolfed these down.
If you have an extra zucchini or two laying around, this is a great way to make use of them. Zucchini adds some great moisture to muffins (and breads), but doesn’t have a bold, overpowering flavor or smell. As green as then skin of a zucchini is, aside from a couple flecks, the color of these muffins is a beautiful golden brown. Just as an FYI, when I shredded the zucchini, I used the fine side of my shredder, not the thick. You can probably shred the zucchini either way, but texture will probably be affected.
This particular recipe isn’t overly sweet. In fact, the entire recipe (yielding 12 muffins) has only 1/3 cup of honey. I would rather add more after they’re baked, in the form of a smidgen more honey or may some fresh jam added to the top of a freshly-baked muffin. That being said, I really don’t think there is any reason to add more to this recipe.
Many of you have read The Belly Burn Plan, which is all about eating healthy through managing hormones via eating right for your body type. It’s really very simple. Basically, no two people gain or lose body fat in the same places. The reason for that is hormones. The foods we eat play a really big role in regulating hormones. I’ve had a great amount of success getting people to turn their metabolism by eating this way. The most important thing, of course, is that they’re healthier, have more energy and aren’t bothered by constant hunger anymore (something people with unruly blood sugar levels often deal with).
The reason I wanted to mention this is because I developed this recipe with the Apple Type in mind. This is the person that gains most of their unwanted body fat through their midsection. This type of fat is called “visceral” and is quite dangerous.
This recipe freezes really well and will stay fresh for a couple of days. I usually cover my muffins in a glass container, then refrigerate them. Rarely do they have time to make it to the freezer.
Almond Zucchini Muffins
2 cups almond flour (this is the almond flour I used)
3/4 cup almond butter
1 1/4 cup zucchini, shredded
1/3 cup honey
3 eggs, whisked
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1. Preheat oven to 375 degrees.
2. Line muffin pan with baking cups.
3. In a medium bowl, combine almond butter, zucchini, eggs and vanilla. Mix thoroughly.
4. After those ingredients are mixed, add in the almond flour, baking soda, baking powder and salt.
5. Pour into baking cups and bake at 375 for 18 to 20 minutes, or until the tops of the muffins are golden brown. If you’re uncertain about doneness, a toothpick test will do the trick.
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