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Strawberry Zucchini Muffins

Avery has claimed the title of picky eater in our family and while it makes me want to scream at the top of my lungs, I have to remind myself that I too, was a picky eater until my mid 20's.


I try to stay cool, continue to offer a variety of options in different forms and praise her when she tries new things. She's my oldest and her little sisters follow EVERYTHING she does. That means if she is open minded to try something new, they are too. We always try to encourage her to lead by GOOD example.


My most successful strategy is to incorporate vegetables into my baking. Zucchini and carrots are my go to because they make for moist and fluffy muffins and cakes. A couple of nights ago, I baked strawberry zucchini muffins with sprinkled carob. I wasn't sure how they would turn out but the each of the girls ate 2 each! That's a win in my book!


This recipe was adapted by Physical Kitchness. I made a few changes to work with the ingredients I had on hand.


Almond Butter Strawberry Zucchini Muffins


Ingredients:

  • 1 cup strawberries (halved)

  • 1/2 cup creamy almond butter

  • 1/4 cup organic honey

  • 3 tablespoons melted coconut oil

  • 3 eggs

  • 1 cup shredded zucchini (roughly 1 small zucchini)

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon apple cider vinegar

  • 3/4 cup all-purpose gluten free flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup finely diced strawberries

  • *optional: carob, dairy free chocolate chips

Instructions:

  1. Preheat oven to 350 degrees

  2. Shred the zucchini and place in a fine mesh strainer. Strain as much moisture from the zucchini as possible, either pressing down into the mesh strainer with a thick paper towel or squeeze the shredded zucchini with your hands. Do this a few times to make sure you get as much water strained as possible.

  3. Add 1 cup halved strawberries, almond butter, honey, and melted coconut oil to a blender. Blend on high until well-combined and creamy

  4. Pour pureed strawberry almond butter into a mixing bowl and add the eggs, vanilla extract, and apple cider vinegar. Mix until well incorporated

  5. Combine the flour, baking powder, baking soda, and salt. Pour the dry ingredients into the bowl and mix well

  6. Fold the shredded zucchini into the batter

  7. Scoop out the batter into a lightly greased muffin tin or cupcake liners, filling each mold about 2/3 full. Add the diced strawberries to the top of the batter for each muffin

  8. Place into the oven and bake for 20-25 minutes, until the centre is set when poked with a toothpick



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