One of my favorite things to do is bake for my friends. In fact, it is most commonly the reason that I bake these days as I focus more on my writing.
When I bake for friends, I try to tailor my baking to their needs and desires. There are the friends who like cookies, which, okay, sometimes I don’t make cookies because I find them to be finicky, but I always make them something delicious and they are the least picky of my friends.
There is the most picky of the friends who doesn’t like peanut butter and marshmallows and a myriad of other things that I can’t remember at the moment and are otherwise frequent in my baking.
I make gluten free, vegan, and Paleo frequently – sometimes all three in one baked good.
But I have never, ever made anything keto. Ever. It sounded hard. Like really really hard. Like I can’t do this hard. But my hairdresser is on a keto diet and I wanted to make something she could enjoy. When I came across these muffins, it noted that the honey or maple syrup could be left out to make them keto.
So that’s what I did in these Keto Zucchini Berry Muffins. If you aren’t on a keto diet or really into eating healthy, you might not enjoy these to be totally honest. I mean, they are good, and you can totally add some honey or maple syrup and they will suit anyone’s palate and be an awesome, healthy, nutrition packed breakfast for kids and adults alike.
As is they are not sweet at all, even with the berries, but that does not mean they aren’t super tasty. They are nutty and moist and scream breakfast or snack or to be dipped into coffee. And I made them for my friend and I loved doing that like I always love baking for my friends.
Food is about so much. Taste is definitely paramount, but the feeling and love behind the taste is pretty important too.Print
- 1 cup coarsely grated zucchini
- 1 cup creamy unsweetened almond butter
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 ½ cups blackberries and blueberries
- Preheat oven to 350 degrees F. Line cups in a muffin tin with paper liners.
- Place the grated zucchini in paper towels and wring out any excess moisture. Set aside.
- In a medium bowl, stir together almond butter, eggs, vanilla, cinnamon, ginger, baking soda, and vinegar. Stir in the zucchini, followed by the berries. Spoon into paper liners, filling almost to the top.
- Bake 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan or serve warm. Muffins may be stored in an airtight container at room temperature for up to 5 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from The Natural Nurturer
¼ cup honey or maple syrup may be added but the recipe will no longer be Keto. It will still be Paleo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes