Description

These Healthy Blueberry Zucchini Muffins are deliciously moist and packed with fresh blueberries and zucchini, making them an ideal choice for a quick breakfast or snack. They’re easy to make and gluten-free, perfect for health-conscious food lovers!

Ingredients

Scale

2 large eggs at room temperature
1/2 cup maple sugar
1/3 cup refined coconut oil, melted and cooled slightly
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 cups blanched almond flour
1/3 cup tapioca flour
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups finely shredded zucchini, squeezed very well (about 2 medium zucchini)
1 cup fresh blueberries plus a few extra for topping

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Instructions

Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
In a large bowl, whisk eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until smooth.
In another bowl, mix almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
Combine the dry ingredients with the wet ingredients, mixing until just combined; the batter will be thick.
Gently fold in the squeezed zucchini and then the blueberries, reserving a handful for topping.
Let the batter rest for 3 minutes to allow the coconut flour to absorb moisture.
Evenly divide the batter among the muffin cups, filling them nearly to the top, and press extra blueberries on top.
Bake for 23–25 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure to squeeze the zucchini well to remove excess moisture, this helps keep the muffins from becoming soggy.
These muffins can be stored in an airtight container for up to 3 days.
For extra sweetness, add a handful of chocolate chips into the batter.

Nutrition

Serving Size: 1 muffin
Calories: 183
Sugar: 6g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg