Description

These Healthy Blueberry Zucchini Muffins are packed with flavor and made with almond flour, fresh blueberries, and zucchini. Perfect for breakfast or a wholesome snack, these muffins are gluten-free, paleo-friendly, and delightfully easy to make!

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 med 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 smooth.
In a separate bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
Combine the dry mixture with the wet ingredients until just blended; the batter will be thick.
Fold in the squeezed zucchini, then gently stir in the blueberries, reserving some for topping.
Let the batter rest for 3 minutes to allow the coconut flour to absorb moisture.
Evenly divide the batter into the muffin cups, filling them nearly to the top, and press some extra blueberries on top.
Bake for 23-25 minutes, or until golden and a toothpick inserted comes out clean.
Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, ensure the zucchini is well squeezed to remove excess moisture.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg