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Blueberry zucchini muffins

Blueberry Zucchini Muffins

These muffins are packed with zucchini and so low in sugar, making them ideal for a breakfast muffin.  They are toddler and husband approved and taste even better with a spoonful of cashew butter spread on top.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 C whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 C coconut sugar
  • 1 1/2 tsp vanilla extract
  • 1/3 C  coconut oil
  • 1 T apple cider vinegar
  • 1 flax egg 1T ground flax seed, 2.5 T water
  • 1/3 C milk of your choice I used flax milk
  • 1 1/4 C shredded zucchini about 1 large zucchini
  • 3/4 C fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350 degrees.  Spray a muffin tin with cooking spray to prevent your muffins from sticking.

  2. Prepare your flax egg and let sit for 5 minutes.

  3. Mix all of your dry ingredients together in a large mixing bowl (flour, baking soda, cinnamon, salt, and coconut sugar). Add in the wet ingredients (vanilla extract, coconut oil, apple cider vinegar, flax egg, and milk) and mix until combined, taking care to not overmix.

  4. Incorporate the shredded zucchini into the mixture and lastly, fold in your blueberries. Don't worry if the mixture seems a bit thick, the zucchini will add plenty of moisture as the muffins cook. Add the mixture to your greased muffin tin and bake for 20 minutes.

  5. Let cool for 10 minutes before removing from the muffin tin.