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Healthy-Blueberry-Zucchini-Muffins-Gluten-Free-Paleo-Almond-Flour-Recipe

Healthy Blueberry Zucchini Muffins (Gluten Free, Paleo, Almond Flour)

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  • Author: Anna
  • Prep Time: N/A
  • Cook Time: N/A
  • Total Time: 0 hours
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Healthy Blueberry Zucchini Muffins are full of flavor, simple to prepare, and utilize fresh ingredients like blueberries and zucchini for a delightful treat. Perfect for breakfast or a snack!

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

Instructions

  1. Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
  2. In a large bowl, whisk together the eggs, maple sugar, melted coconut oil, vanilla extract, lemon juice, and lemon zest until smooth.
  3. In a separate bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and sea salt.
  4. Combine the dry ingredients with the wet mixture, stirring until just blended. Expect a thick batter.
  5. Gently fold in the shredded zucchini and blueberries, reserving some for topping the muffins.
  6. Let the batter rest for 3 minutes to allow the coconut flour to absorb some moisture.
  7. Pour the batter evenly into the muffin cups, filling them nearly to the top and pressing a few extra blueberries on top.
  8. Bake for 23–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
Store any leftover muffins in an airtight container in the refrigerator for up to a week.
These muffins can be frozen for up to 3 months; simply thaw before enjoying.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 5g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

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Find it online: https://cosyhomerecipes.com/healthy-blueberry-zucchini-muffins-gluten-free-paleo-almond-flour/