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.
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