Description

These Healthy Blueberry Zucchini Muffins are a delightful blend of fresh blueberries and zucchini, made with almond flour for a gluten-free twist. Perfect for breakfast or a healthy 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

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Instructions

Preheat your oven to 350°F. 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 smooth.
In a separate bowl, combine almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet ingredients until just combined. The batter will be thick.
Gently fold in the squeezed zucchini until combined, then add the blueberries, saving a handful for topping the muffins.
Allow the batter to rest for 3 minutes to let the coconut flour absorb moisture.
Divide the batter evenly among the muffin cups, filling them nearly to the top. Press a few extra blueberries onto the tops.
Bake for 23–25 minutes, or until 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

Ensure zucchini is squeezed well to avoid excess moisture in the batter.
Store leftovers in an airtight container to maintain freshness.
These muffins freeze well for a quick snack or breakfast option later.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg