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