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PBJ Zucchini Muffins


These muffins are absolutely divine! I made these with the intention of sneaking more veggies into my toddlers' breakfast and I found that I was the one sneaking these in the closet so that I wouldn't have to share! These nutrient-dense muffins are both toddler and adult-approved! I suggest storing them in an airtight container in the refrigerator and warming slightly when you're ready to eat. Enjoy!

INGREDIENTS​:

  • 1 cup strawberries (quartered)

  • 1/2 cup creamy peanut butter (use almond butter to make this paleo!)

  • 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

INSTRUCTIONS:

  1. Set your oven to preheat to 350 degrees.

  2. Shred or grate the zucchini and place in a strainer. Sprinkle with a little salt and let sit 10 minutes. This will help draw the water out of it.

  3. Add 1 cup quartered strawberries, peanut or almond butter, honey, and melted coconut oil to a blender. Blend on high until well-combined and creamy.

  4. Pour pureed strawberry nut butter mix into a mixing bowl. Add the eggs, vanilla extract, and apple cider vinegar. Mix until everything is well incorporated.

  5. Combine the coconut flour, almond flour, baking powder, baking soda, and salt. Pour the dry ingredients into the bowl and stir well.

  6. Strain as much moisture from the zucchini as possible. I did this by pressing the zucchini between my hands and a thick paper towel. Do this a few times to make sure you get as much water removed as possible. Then, fold the shredded zucchini into the batter.

  7. Scoop out the batter into a lightly greased muffin tin or cupcake liners, filling each mold about 2/3 full. Add the diced strawberries to the top of the batter for each muffin

  8. Place into the oven and bake for 20-25 minutes. I like to do the toothpick test: if you poke your muffins with a toothpick and pull it out to see a clean toothpick, your muffins are done baking!

Original recipe and photo credit given to: Physical Kitchness. Can be found by visiting: https://physicalkitchness.com/almond-butter-strawberry-zucchini-muffins/

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