Almond, Coconut flour Muffin recipe - Breakfast, Snack recipes

I read a lot about Keto, Paleo diet. There are a lot of recipes on the net around these diets. This diet has a lot of recipes with Almond or Coconut flour. A few years ago when I used almond essence or almond meal in baking I didn't like the taste as it tasted like medicine. So I didn't buy Almond flour or essence for very long time however after I started blogging I started to use almond flour in many ways especially in baking cookies  (to name a few: Almond Pinwheel, Almond cranberry cookies) but haven't tried in muffin or cake. I wanted to try baking without all-purpose or wheat flour. Initially, I wanted to try savory version since kids were looking for sweeter one I decided to try out this recipe. It came out very soft and perfect for snack or breakfast
Almond flour - 2 cups
Coconut flour - 1/4 cup
Sugar - 1/4 cup (I felt it was a little too sweet. You can reduce 1 tablespoon)
Salt - a pinch
coconut oil - 2 tablespoon
Buttermilk - 3/4 cup (you can add 1 teaspoon of vinegar to milk)
Peanut butter - 3 tablespoons
Zucchini - 1 medium size (grate it)
baking powder - 2 teaspoons
Vanilla essence - 1 teaspoon


In another bowl add almond flour, coconut flour, baking powder, and salt. mix well.
In a broader bowl take oil, buttermilk, vanilla essence, peanut butter, sugar. Whisk well.
Add 1/2 of dry ingredients & 1/2 of grated zucchini into it. Mix it. Add other half and mix well
Grease the muffin pan with butter. scoop batter into it. Pre heat oven at 180 degree C. Bake the muffin for 22 mins at 180 degrees C or till an inserted toothpick comes out clean.
Let it cool down completely. Eat and savor!