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Zucchini Muffins

Servings 18 mini-muffins
Author Carolina Jantac, MS, RD, LD

Ingredients

  • ¼ cup Once Again Killer Bee Honey
  • ¼ cup of Once Again Creamy Almond Butter
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup coconut oil
  • 1 teaspoon vanilla
  • 1 ½ cup grated zucchini
  • 1/3 cup rolled oats

Instructions

  1. In a large bowl, combine the flour, baking powder and soda, salt, cinnamon and oats.
  2. In a separate bowl combine eggs, milk, coconut oil (liquid at room temperature), almond butter and honey.
  3. Once well mixed, combine both mixtures until blended but don’t over mix it.
  4. Use mini muffins pan or a regular-sized one. Bake at 375 degrees Fahrenheit oven for 15-20 minutes, depending upon which pan you use. Store in an airtight container for up to 4 days, or freeze to keep for up to 3 weeks.

Recipe Notes

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