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Blueberry Zucchini Muffins
Rated 5.0 stars by 1 users
Category
Breads & Muffins
Makes
12
Active Time
15 minutes
Total Time
40 minutes
Calories
220
Creator
Culinary Genie
Made with whole wheat flour, these muffins are loaded with healthy ingredients and a ton of flavor. Don’t let the number of ingredients intimidate you…these are super simple to make and come together fast.
Ingredients
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12 paper muffin liners
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1½ cups whole wheat flour
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½ cup sprouted rolled oats
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2 tablespoons hemp hearts
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1 tablespoon golden flaxseeds
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2 teaspoons All-Purpose Baking Seasoning Blend
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1 teaspoon baking soda
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⅛ teaspoon sea salt
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1 cup shredded zucchini, squeezed dry
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½ cup pure maple syrup
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½ cup extra light olive oil
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½ cup canned light coconut milk
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1 large egg, beaten
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1 teaspoon pure vanilla extract
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1 cup fresh blueberries
Directions
Preheat oven to 350°F. Place paper liners in a 12-count muffin pan. Set aside.
In a medium bowl, combine flour, oats, hemp hearts, flaxseeds, All-Purpose Baking Seasoning Blend, baking soda and salt; Whisk to combine. Set aside.
In large bowl, combine zucchini, syrup, oil, coconut milk, egg and vanilla; whisk to combine. Whisk in dry ingredients. Stir in blueberries.
Divide batter among muffin pan. Bake until toothpick inserted in center of muffin comes out clean, about 23-27 minutes. Carefully remove muffins from pan and place on a wire rack to cool.
Nutrition
Serving Size
1 muffin
Calories 220,
Total Fat
12 g,
Saturated Fat
2 g,
Cholesterol
15 mg,
Sodium
135 mg,
Carbs
26 g,
Fiber
3 g,
Sugar
12 g,
Protein
4 g