Description
Delicious Blueberry Zucchini Muffins that are perfect for breakfast or as a healthy snack. A delightful blend of flavors and nutrition.
Ingredients
Scale
- 1 cup blueberries
- ½ cup creamy almond butter
- ¼ cup maple syrup
- 3 tablespoons melted coconut oil (brought to room temperature)
- 3 eggs
- 1 small zucchini (finely chopped)
- ½ teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup coconut flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- Hemp seeds (to sprinkle)
Instructions
- Preheat oven to 350 degrees.
- Add the shredded zucchini to a cheesecloth or thin towel and squeeze out excess moisture. Set aside.
- Blend ½ cup of the blueberries, almond butter, maple syrup, and coconut oil in a blender until creamy.
- Pour the blended mixture into a large mixing bowl and add the eggs, vanilla extract, and apple cider vinegar. Mix thoroughly.
- Combine coconut flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Pour into the wet ingredients and fold in the zucchini.
- Line a muffin tin with cupcake liners and fill each mold 2/3 full.
- Add remaining blueberries to each muffin cup and sprinkle lightly with hemp seeds.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes before serving.
Notes
Use fresh blueberries for the best flavor; ensure zucchini is thoroughly drained to prevent soggy muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg