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

Description

Savor the delightful taste of these Healthy Blueberry Zucchini Muffins, made with fresh blueberries and zucchini. These easy-to-make muffins are gluten-free and paleo-friendly, offering a nutritious treat for any time of day. Enjoy them for breakfast or as a snack!

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

Instructions

  1. Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
  2. In a large bowl, whisk the eggs, maple sugar, melted coconut oil, vanilla extract, lemon juice, and grated lemon zest until smooth.
  3. In another bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
  4. Combine the wet and dry ingredients, mixing until just combined. The batter should be thick.
  5. Carefully fold in the squeezed zucchini, followed by the blueberries, reserving some for topping.
  6. Let the batter rest for 3 minutes to allow the coconut flour to absorb moisture.
  7. Divide the batter into the muffin cups, nearly filling them to the top. Place extra blueberries on top as desired.
  8. Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  9. Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor, use fresh blueberries.
Make sure to squeeze out excess moisture from the zucchini to avoid a soggy batter.
These muffins freeze well; store them in an airtight container for up to 3 months.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 50mg

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