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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: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Healthy Blueberry Zucchini Muffins are packed with flavor and made with wholesome ingredients like almond flour and fresh blueberries. Perfect for a quick breakfast or snack, they offer a delightful taste and easy preparation that anyone will love!

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 extra for topping

Instructions

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with parchment liners.
  2. In a large bowl, whisk together eggs, maple sugar, coconut oil, vanilla extract, lemon juice, and lemon zest until smooth.
  3. In another bowl, combine almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
  4. Stir the dry ingredients into the wet mixture until just combined; the batter will be thick.
  5. Carefully fold in the squeezed zucchini and then the blueberries, saving some for topping.
  6. Let the batter rest for 3 minutes so the coconut flour can absorb moisture.
  7. Evenly distribute the batter among the muffin cups, nearly filling them to the top. Press a few extra blueberries on top.
  8. Bake for 23-25 minutes, or until golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure zucchinis are well squeezed to remove excess moisture for the best texture.
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for a week.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 140
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

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