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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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  • Author: Peter
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Gluten-Free

Description

These Healthy Blueberry Zucchini Muffins are bursting with flavor and are easy to make. Made with almond flour and fresh blueberries, they are a delightful and nutritious option for breakfast or a healthy snack.

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 medium zucchini
  • 1 cup fresh blueberries plus a few extra for topping

Instructions

  1. Preheat your oven to 350°F and 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 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, followed by the blueberries, saving a handful for topping.
  6. Allow the batter to rest for 3 minutes for the coconut flour to absorb moisture.
  7. Divide the batter evenly among the muffin cups, filling them nearly to the top, and press a few extra blueberries onto the tops.
  8. Bake for 23–25 minutes, or until the tops are golden and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure to squeeze the zucchini well to remove excess moisture for the right batter consistency.
These muffins can be stored in an airtight container for up to 3 days or frozen for later enjoyment.
Feel free to experiment with other fruits like raspberries or chocolate chips.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 4g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

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