Muffin Mania will happen at your house with this delicious gluten-free muffin recipe. The secret to this baked good is the zucchini and almond butter, which keeps every bite moist and bursting with flavor.
1 c zucchini, grated
1 c Betsy’s Best Almond Butter
1/4 c maple syrup or honey
1 T chia seeds
1 tsp apple cider vinegar
1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp sea salt
Crumb Topping Ingredients:
1/4 c sugar
1/4 c brown sugar
1/4 tsp cinnamon
1/8 tsp sea salt
2 T Betsy’s Best Gourmet Almond Butter
2 T coconut oil
3/4 c gluten free flour or oats
In a medium bowl, prepare crumb topping of sugars, cinnamon, salt, coconut oil, and Betsy’s Best Almond Butter. Mix until incorporated. Add gluten free flour and mix until it forms a crumbly dough. Set aside.
Pre-heat oven to 375 degrees and prepare 12 muffin tins with either paper liners or cooking spray. Set aside.
Mix all muffin ingredients in a medium-sized mixing bowl and stir until combined. Begin to fill the muffin tin with batter until 3/4 full, allowing room for the crumb topping. After filling the baking tin, top batter with crumb topping. Bake for about 15 min or until toothpick comes out clean.
You may also enjoy this recipe with any of the other Betsy’s Best flavors, such as the peanut, sunflower seed or cashew butter. This can also be made into mini-muffins or placed in a bread pan. If you want to skip the sugar, you can pass on the toppings and just bake the muffin recipe by itself.
The whole family will enjoy this almond butter zucchini muffin recipe…and a great way to sneak veggies into anyone’s diet!