Description
These Healthy Blueberry Zucchini Muffins are bursting with flavor, featuring juicy blueberries and zucchini, perfect for a nutritious breakfast or snack. Made with almond flour and coconut flour, these easy-to-make muffins are gluten-free and paleo-friendly. Enjoy a delightful homemade treat that satisfies your cravings!
Ingredients
Scale
- 2 large eggs
- 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 zucchinis)
- 1 cup fresh blueberries (plus a few extra for topping)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
- In a large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until smooth.
- In another bowl, mix the 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.
- Divide the batter among the muffin cups, filling them nearly to the top, and press extra blueberries on top.
- Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the zucchini is well-squeezed to avoid excess moisture in the batter.
For added flavor, consider tossing the blueberries in a little almond flour before folding them in.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg