Nutty Paleo Peanut Butter & Zucchini Muffins are packed with shredded zucchini make these deliciously moist! A perfect healthy on the go breakfast. These muffins are Dairy Free, Gluten Free, Grain Free, Refined Sugar Free and SCD Legal.
Truthfully I am not the biggest fan of coming up with baking recipes, as the combination of almond flour/coconut flour and the lack of baking powder can be a bit of a crapshoot at times. That being said when a recipe comes out of the oven a success I can usually be found doing a little happy dance around my kitchen.
These Zucchini and Peanut Butter Muffins are definitely a success. I’m a big fan of sweet recipes that allow you to sneak extra veggies into your diet (like lemon cream) and although there are bits of shredded zucchini in each bite, these muffins are nothing but sweet deliciousness.
If you have a peanut allergy, the peanut butter can easily be substituted for another nut butter of choice such as almond, cashew or hazelnut.
These Paleo Zucchini Muffins are great for breakfast on the go. I like to have mine warm with a touch of butter but they are full of so much delicious peanut butter flavour they are fantastic on their own. These muffins freeze really well so toss any extras in the freezer and they will taste just as moist and delicious when thawed months later.
Here are a few other way muffin recipes that you might enjoy:
- Zucchini, Lemon & Poppy Seed Muffins
- Chunky Monkey Muffins
- Lemon Blueberry Muffins
- Apple Cinnamon Muffins
- Rhubarb & Orange Muffins
- Cranberry, Orange & Pecan Muffins
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Peanut Butter & Zucchini Muffins
Ingredients
- 2 cups almond flour
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 2 tsp lemon juice
- 2 tbsp honey
- 2 eggs
- 2 tbsp peanut butter or other nut butter of choice
- 2 cups shredded zucchini squeezed between paper towels to remove moisture
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with paper liners
- In a mixing bowl combine the flour, baking soda, cinnamon and salt. Add in the vanilla extract, coconut oil, lemon juice, eggs, honey and nut butter. Once well blended stir in the shredded zucchini.
- Fill the muffin tins with the batter, pushing down on the batter to ensure its well packed into the cups.
- Bake the muffins for 20 to 25 until a toothpick inserted in the muffins comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Added some blueberries and a couple of chocolate chips on top. They taste perfect! I will definitely save this recipe!
This looks so good! What a great combination of flavors!
Turned out great! I Think I’ll have to make these monthly! So delicious and keeps me full until lunch!
Just tried this recipe and my family just love it. Perfect for breakfast on-the-go!
Love
Them! Does anyone know the nutrition information for them?
I also had a dense product which came out super-moist. I followed the instructions exactly so am not sure why they did not rise and why they were almost wet after baking. If I try the recipe again I will try the suggestion of adding the soda to the lemon juice to fizz before mixing, plus bake a little longer.
Made these and they turned out great! Looked just like your picture. I made sure my baking soda was fresh. However, I don’t LOVE the flavor, Just me though…
Thanks for the feedback Karen, I’m happy that they turned out ok. It may be worth adding more cinnamon or nut butter next time to improve the flavour.
Hi Carmen! I’m pretty new to SCD baking, and have had a lot of fails. (Not from your site! Just in general.) I love your recipes and am excited to try these muffins. They look awesome. I’m wondering–would you be willing to consider posting the ingredients for your baking recipes with measurements by mass (e.g. grams/ounces) rather than volume (e.g. cups, tablespoons)? I ask because I’m starting to wonder whether that’s where the trouble comes in…Either way, thanks for such a great site! It’s so nice to have a such a good, creative online resource for SCD recipes. I look forward to trying these!
HI, i would like to add to this Questions. Cause i already have the problem with converting Cups into gram. A simple formular which should work for your recipies would be great Also it would be interesting which kind of almond flour you take for baking (maybe u are using different one for mains and for sweets?).
Everytime i try to work with almond flour the result is quite frustrating. The almond flour is not reacting with the baking powder an in the oven everything just gets dried (and rocksolid). So for each muffin, cookie, or wathever you need an extra cup of Tea to get it down.
Thank you for the feedback! I’m working on putting together a conversion for those who prefer to work with grams to hopefully make it easier to make these recipes. In terms of almond flour, this is the only kind i ever use https://www.amazon.co.uk/Suma-Ground-Almonds-1-kg/dp/B005DDYYMO/ref=sr_1_16_a_it?ie=UTF8&qid=1501697364&sr=8-16&keywords=almond+flour
A few tips that will hopefully help:
1) I would highly recommend always adding the baking soda and acidic ingredient whether its lemon juice, lime juice or a vinegar on top of each other so that the baking soda reacts and begins to foam. This will hopefully help make your baked products lighter.
2) When making muffins with almond flour always overfill the muffin tins and slightly press down to make sure the batter is really pressed in, unlike traditional baking these muffins will only slightly rise during the baking process so this should hopefully help avoid any hockey puck like end result.
I hope that helps!
Thanks for ypur quick Feedback, i will give this a try the next time.
No worries Fabian, let me know if you have better luck!
Thanks for the kind message Johanna, thats so nice to hear! SCD baking is incredibly hard to master, even compared with Paleo recipes due to the limited number of flours you can use. As mentioned in my response to Fabian I am working on creating a button on each recipe which will convert measurements to grams. I also mentioned a few tips in my previous comment which will hopefully help increase your success rate. Good luck and let me know if you give any of the baking recipes from this site a try!
I just made these. They needed more liquid than your recipe calls for, so I added a bit of yogurt. They taste good (but don’t look as nice as yours–mine definitely look like grain free / sugar free baking hockey pucks).