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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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Savor the deliciousness of these Healthy Blueberry Zucchini Muffins, combining tender zucchini, juicy blueberries, and wholesome almond flour for a delightful snack or breakfast option. Easy to prepare and packed with flavor, they make a perfect addition to your healthy meal plan.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

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

Instructions

  1. Preheat your oven to 350°F. Line a 12-cup muffin pan with parchment liners.
  2. In a large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until smooth.
  3. In a separate bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
  4. Stir the dry ingredients into the wet ingredients until just combined. The batter will be thick.
  5. Gently fold in the squeezed zucchini until combined, then the blueberries, saving a handful to place on the top of the muffins.
  6. Allow the batter to rest for 3 minutes so the coconut flour can absorb moisture.
  7. Divide the batter evenly among the muffin cups, filling them nearly to the top. Press a few extra blueberries onto the tops of the muffins.
  8. Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure the zucchini is squeezed well to avoid excess moisture in the muffins.
Store leftovers in an airtight container at room temperature for up to 3 days.
These muffins can be frozen for up to 3 months, just thaw before serving.

  • Author: midovic20xx@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 170
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 40mg

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