Description
Delightful Blueberry Zucchini Muffins that combine sweet blueberries and moist zucchini for a comforting snack or breakfast.
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 until creamy.
- Pour the blended mixture into a 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 another bowl. Add to the wet ingredients and mix well.
- Line a muffin tin with cupcake liners and fill each mold ⅔ full.
- Add remaining blueberries to each muffin cup and sprinkle 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 best flavor and avoid overmixing to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg