Almond Butter Zucchini Nut Muffins

Almond Butter Zucchini Nut Muffins

This recipe is definitely a crowd pleaser, perfect to bring to  your next friend gathering for that coffee chat or tea time. 

Some of the basic ingredients in this recipe includes:
  • Pili nuts or macadamia nuts
  • Almond butter
  • Coconut flour
  • 1 Flax egg (vegan)
  • Granulated monk fruit
  • Zucchini

By María Fernanda López
Serves 7

  • 1/2 cup of original pili nuts
  • 2 flax eggs
  • 1/2 cup of creamy almond butter
  • 1/4 cup of almond milk
  • 1/2 cup of coconut flour
  • 1 tsp of almond extract
  • 1 medium zucchini shredded
  • 1/3 cup of monk fruit granulated
  • 1 tsp of baking powder
  1. Preheat the oven at 325F.
  2. Pulse the pili nuts in a food processor for 30 seconds, add the almond butter, flax eggs, monk fruit, coconut flour, baking powder and almond extract.
  3. Pulse again until you get a even consistency. Add the milk and pulse again.
  4. In a separate bowl pour the mix and mix the zucchini. Pour the mix in muffin molds.
  5. Bake for 25 minutes.
  6. ENJOY!
Nutritional Information (per serving 246 kcal)
Fat: 20.2g
Carbs: 10.2g
Fiber: 5.5g
Net Carbs: 4.7g
Protein: 7.8g

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