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Blueberry Zucchini Muffins

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A delightful creation that pairs the juicy burst of blueberries with the moistness of zucchini in a versatile muffin perfect for any occasion.

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

  1. Preheat oven to 350 degrees.
  2. Add the shredded zucchini to a cheesecloth and squeeze out excess moisture. Set aside.
  3. Add ½ cup of the blueberries, almond butter, maple syrup, and coconut oil to a blender. Blend until creamy.
  4. Pour the blended mixture into a mixing bowl and add eggs, vanilla extract, and apple cider vinegar. Mix well.
  5. Combine coconut flour, almond flour, baking powder, baking soda, and salt in a separate bowl. Pour dry ingredients into the wet ingredients and fold in zucchini.
  6. Line a muffin tin with cupcake liners and fill each mold about 2/3 full. Top with remaining blueberries and sprinkle with hemp seeds.
  7. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

Notes

For sugar substitutes, consider stevia or monk fruit for a diabetes-friendly option.

Nutrition

Find it online: https://www.glutenfreez.com/blueberry-zucchini-muffins/