Zucchini Blueberry Muffins

Delicious and moist zucchini blueberry muffins make a great lunchbox snack as well as getting more fruit and vegetables into your kids diet.

These zucchini blueberry muffins are also gluten & dairy free, and make a great breakfast option or snack on the go.

Ingredients

1 grated zucchini (squeeze out moisture)

2 eggs, beaten

¼ cup maple syrup

¼ cup coconut oil, melted & cooled

¾ cup buckwheat flour

1 tsp baking powder

¼ cup desiccated coconut

½ cup blueberries

½ tsp vanilla bean powder or 1 tsp vanilla paste

pinch of salt

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Method

1. Pre-heat oven to 150ºC.

2. Line a muffin tin with large non-toxic muffin cases.

3. Mix wet ingredients into 1 bowl and the dry ingredients into another. Combine dry ingredients into wet bowl and mix thoroughly. Fold through the blueberries until well combined.

4. Add ¼ cup batter to each muffin case. Bake for approximately 25-30 minutes or until muffins come out clean when inserting a skewer.

5. Allow to cool for 10 minutes before transferring to a wire rack.

Makes 9 muffins.

If you’re wanting other ways to use up excess zucchini, checkout my zucchini & haloumi fritters recipe.