08/31/2026
Adding veggies to breakfast has never tasted this good! 🥒
These zucchini almond butter muffins are soft, naturally sweetened, and made without traditional flour. Almond butter + our Soy Free Corn Free Eggs give them a satisfying boost of protein and healthy fats, while 2 whole cups of zucchini keep them extra moist & add fiber.
Makes 12 muffins
🥚 2 cups finely grated zucchini, excess liquid squeezed out
🥚 2 Chino Valley Ranchers eggs
🥚 3/4 cup almond butter
🥚 1/3 cup honey
🥚 2 tbsp coconut flour
🥚 1 tsp vanilla
🥚 1 tsp cinnamon
🥚 1/2 tsp baking powder
🥚 1/2 tsp baking soda
🥚 Pinch of sea salt
Whisk the eggs, almond butter, honey, and vanilla together. Mix in the coconut flour, cinnamon, baking powder, baking soda, and salt, then fold in the zucchini. Divide between 12 lined muffin cups and bake at 375 degrees F for 20-25 minutes, until a toothpick comes out clean.
These are the kind of muffins you’ll want waiting on the counter when everyone wakes up!