Description

These Healthy Blueberry Zucchini Muffins are a delightful mix of almond flour, fresh blueberries, and shredded zucchini, making them a tasty and healthy option for breakfast or snacks. Easy to prepare with rich flavors, they offer a gluten-free, paleo-friendly treat for everyone.

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, combine the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
Mix the dry ingredients into the wet mixture until just combined. The batter will be thick.
Carefully fold in the squeezed zucchini, then add the blueberries, reserving a handful for topping the muffins.
Let the batter rest for 3 minutes to allow the coconut flour to absorb moisture.
Evenly divide the batter among the muffin cups, filling them close to the top. Press a few extra blueberries on top of the muffins.
Bake for 23–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then move to a wire rack to cool completely.

Notes

Ensure the zucchini is well drained to prevent excessive moisture in the muffins.
These muffins can be stored in an airtight container for up to a week.
They freeze well, so you can enjoy them later!

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 6g
Sodium: 150mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg