Almond Zucchini Muffins

Almond Zucchini Muffins


-1 ounce/snack pack AlmondRx (fortified with Vitamin D3), ground or chopped

-1 cup all-purpose flour

-¼ cup almond butter

-½ teaspoon baking soda

-1 teaspoon baking powder

-½ teaspoon salt

-2 eggs, beaten

-¾ cup grated zucchini


1. Preheat the oven to 350°F and line a muffin tin with paper liners. Grease lightly with olive oil if desired.

2. In a bowl, combine the flour, almond butter, baking soda, baking powder and salt. Stir until everything is evenly combined.

3. Add the eggs and grated zucchini and stir until everything is well incorporated.

4. Scoop 1 tablespoon of the batter into each muffin cup and top with ground or chopped almonds.

5. Bake for 15-20 minutes or until cooked through and lightly golden brown on top. Serve warm and enjoy!

6. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving if desired. Enjoy!

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