Gluten Free Zucchini Muffins With Almond Butter

Gluten Free Zucchini Muffins With Almond Butter

Muffin Mania will happen at your house with Betsy’s delicious gluten-free zucchini muffin recipe. The secret to this baked good is the zucchini and almond butter, which keeps every bite moist and bursting with flavor. With Betsy’s Best Cinnamon Almond Butter in the crunchy topping, you’ll #TasteTheDifference!

 

Muffin Ingredients:

1 C Betsy’s Best Cinnamon Almond Butter

1 c zucchini, grated

1/4 c maple syrup or honey

2 eggs

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

 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

 

Step By Step Gluten-Free Zucchini Muffins Recipe Directions:

Step 1In 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.

Step 2: Pre-heat oven to 375 degrees and prepare 12 muffin tins with either paper liners or cooking spray. Set aside.

Step 3: 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.

Step 4: 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.

Step 5: Enjoy your gluten-free zucchini muffins!

The whole family will enjoy this gluten-free zucchini muffin recipe. If you have picky kids, it’s a great way to sneak veggies into their diet! Jest call them almond butter muffins instead of zucchini muffins (wink, wink!)

 

Fudge Peanut Butter Brownies

Fudge Peanut Butter Brownies

Who say’s you can’t make a delicious brownie using healthy all-natural ingredients? Not Betsy. Moist and nutritious, her fudge peanut butter brownie recipe uses ingredients like Betsy’s Best all-natural Peanut Butter, flax seeds, and zucchini. It will be #LoveAtFirstTaste!

Brownie Ingredients:

1 Cup Betsy’s Best Cinnamon Peanut Butter

2 cups shredded zucchini

1 flax egg: 1 Tbsp flax + 3 Tbsp water (or 1 egg)

1/3 cup maple syrup

2 tsp vanilla extract

1 cup semi-sweet chocolate chips

3 Tbsp cocoa powder

1 tsp baking powder

Step By Step Recipe Directions:

Step 1: Preheat oven to 350°F.

Step 2: Combine all ingredients in food processor.

Step 3: Mix well.

Step 4: Pour batter into 8 x 8 pan, lined with parchment paper.

Step 5: Bake 45 minutes.

Step 6: Brownies might seem undercooked but harden after cooling.

Step 7: Let brownies cool completely before removing from pan.

Step 8: Store in airtight container in refrigerator for up to a week, or freeze for longer.

Step 9: Enjoy your fudge peanut butter brownies!

If you are looking for a delicious, fool-proof way to get your loved ones to eat more vegetables, Betsy’s fudge peanut butter brownies are for you.  You can’t taste the zucchini and in fact the veggie makes the brownie very moist.  Your kids will be clamoring for more!