These gluten-free zucchini and blueberry muffins are just sweet enough to be enjoyed as a breakfast, snack, or for dessert. They’re packed with veggies, wholesome ingredients, and natural sweeteners like almond butter and maple syrup. Family and meal prep friendly!
BLUEBERRY ZUCCHINI MUFFINS
Muffins are the best, because they’re meal prep (and freezer!) friendly and can be enjoyed as breakfast, snacks, or for dessert. I love grabbing muffins on the go and knowing I have a protein rich food to snack on, no matter how crazy the day gets. There’s also something nostalgic and fun about having a muffin for breakfast.
These Blueberry Zucchini Muffins are easy to make – they’re half blender and half bowl. Thanks to the blueberries, maple syrup, and almond butter, they’re just sweet enough. Whenever Luca eats one of these, I’m always happy he’s getting a well balanced snack with protein, healthy fats, and vegetables.
You can also try using strawberries instead of blueberries, for another flavor and texture. And of course, you can always stir in some chocolate chips into these muffins for some extra sweetness and to enjoy more as a dessert muffin.
The balance of coconut and almond flour here ensures a fluffy muffin that’s moist and enjoyable. Batch cook these on your next meal prep day and you’ll have a healthy meal or snack at the ready all week!
NUTRITIONAL INFORMATION & RECIPE
Blueberry Zucchini Muffins
15 minPrep Time
25 minCook Time
40 minTotal Time
1 cup blueberries
½ cup creamy almond butter
¼ cup maple syrup
3 tablespoon melted coconut oil, brought to room temperature
1 small zucchini, Blade D, noodles finely chopped
½ teaspoon vanilla extract
1 teaspoon apple cider vinegar
½ cup coconut flour
¼ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
hemp seeds, to sprinkle
Preheat oven to 350 degrees.
Add the shredded zucchini to a cheesecloth or very thin napkin or paper towel and squeeze as much excess moisture out as you can. Repeat, if necessary. Set aside.
Add ½ cup of the blueberries, almond butter, maple syrup, and coconut oil to a blender. Blend until well combined and creamy.
Pour the blended mixture into a large mixing bowl and add the eggs, vanilla extract, and apple cider vinegar. Mix thoroughly until combined.
In a medium bowl, combine the coconut flour, almond flour, baking powder, baking soda, and salt. Pour the dry ingredients into the bowl with the wet ingredients. Fold in the zucchini and mix to combine well.
Line a muffin tin with cupcake liners and fill each mold about 2/3 of the way full. Add the remaining blueberries to each filled muffin cup, pushing into the batter, and sprinkle lightly with hemp seeds.
Bake the muffins for 20-25 minutes or until a toothpick comes out clean when poked through the center. Let cool for 10 minutes before serving, for best results.
New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!
Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!
Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals
remember a couple weeks ago when I sat in front of this same mirror, tucked my long hair into a sweater and debated whether to chop it all off or not? 💇🏻♀️ I think we all know what that decision was 🤪
this is still by far the coziest sweater I own and they sell it in a yellow that's perfect for spring and I'm debating whether or not to get it 😬 I've been in a funk all week and can't seem to shake it. retail therapy moment?!
jokes aside, I need a vacation. more specifically, I need 🍹 on a 🏝... anyone else?
actually, I put the @oculus goggles on the other night to go to a virtual beach, and I almost started crying... the sounds of the seagulls, the little turtle crawling on the sand, the bright sun, the sounds of the waves crashing, the white stand, the wind and the palm trees.... I had no idea how therapeutic the ocean and the beach are for me!
I've thought a lot about where our first "trip" will be once it's safe to travel again, and I've decided on a beach resort. will you do something adventurous or something lazy and beachy? http://liketk.it/39bMq #liketkit @liketoknow.it...
the easiest SHRIMP FRA DIAVOLO with ZUCCHINI NOODLES is up on the blog and ready for you to make! 🦐 🍝 I'm also sharing the recipe in this post, for those of you who prefer that 🙏🏼
there's a secret to this quick & easy fra diavolo: crushed tomatoes with basil added! 🍅 it's my lazy way of making sauce when it's not summertime and fresh basil is overpriced and not as fragrant anyway! the sauce is spiced up with red pepper flakes and it's served over zucchini noodles for a light but robust meal that's great for an intimate night in - with yourself or your partner! 🔥
swipe to the left for what you all came here for: lu's review! 👨🏽 and I hate to say it, but he's right... it's been a while since I've shared a good 'ole #zoodle recipe! do you all want more spiralized zucchini recipes?? 👇🏼👇🏼
SHRIMP FRA DIAVOLO with ZOODLES
~ 4 medium zucchinis, spiralized into spaghetti noodles (Blade D on the Inspiralizer)
~ 1 1/4 pounds medium shrimp, shelled, cleaned
~ salt and pepper
~ 2 tablespoons extra virgin olive oil
~ ¼ cup diced onions
~ 2 garlic cloves, minced
~ ¼ teaspoon red pepper flakes (or closer to ½ teaspoon, if you like a spicy sauce)
~ 1 14.5-ounce can crushed tomatoes with basil
~ ¼ teaspoon dried oregano
Season the shrimp with salt and pepper.
Heat half of the oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the shrimp and cook for 2 minutes, flip, and cook another 2-3 minutes or until shrimp is C-shaped and opaque. Using tongs, set aside in a bowl. Add the zucchini noodles into the skillet and toss until al dente, about 5 minutes. Using tongs, set aside in a colander in the sink to drain.
Carefully wipe down the skillet and immediately add the remaining oil to the skillet and then the onions, garlic, and red pepper flakes. Cook, stirring, until onions are translucent, about 6 minutes. Add the tomatoes and season with oregano, salt, pepper, and stir well. Simmer until sauce thickens slightly, about 10 minutes. Add the shrimp and any juices and cook for another minute for the flavors to meld. Taste and season with salt, if needed. Serve with zoodles!...
making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈
grab the recipe on the blog! happy monday! 🙌🏼
#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased...
went for a nice long walk outside with the kids (we haven’t been able to do that for a while, because it’s just been so freezing and/or snowing) 🥶 and then we decided to pick up some to-go sandwiches and while we waited, the kids had some banana bread and juice 🍊🍌🍞 luca said, “mama I want to stay here alllll day!” which made me feel sad, because we haven’t felt comfortable dining indoors yet, and I’m sure he misses the people watching at restaurants on the weekends 😔 it’s okay, I’m just filing this under “things we get to look forward to when it’s safe again” 💋 #jerseycity...