Description

These Healthy Blueberry Zucchini Muffins combine the goodness of zucchini and blueberries for a flavor-packed treat. Made with almond flour and coconut oil, they are gluten-free and perfect for breakfast or snacks. Easy to make, you’ll enjoy their moist texture and delightful taste!

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 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 together the eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until the mixture is smooth.
In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet mixture until just combined. The batter should be thick.
Gently fold the squeezed zucchini into the batter, then add the blueberries, reserving a handful for topping the muffins.
Let the batter rest for 3 minutes to allow the coconut flour to absorb moisture.
Divide the batter evenly among the muffin cups, filling them nearly to the top. Press a few extra blueberries on top of the muffins.
Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 4 days.
Substituting the blueberries with raspberries is also a delicious option!
Make sure to squeeze out excess moisture from the zucchini for the perfect texture.

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 5g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg