Enjoy delicious, fluffy, nutrient-dense Zucchini Blueberry Muffins for breakfast or as a healthy snack! The taste of zucchini is completely undetectable. Instead, eat bite is bursting with warm cinnamon and blueberry flavor. This easy recipe is gluten-free, egg-free, and vegan.
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I love the versatility of zucchini. It’s such a dynamic vegetable and can be used to make bread, pasta, muffins, chips, you name it! But, nothing beats zucchini in muffins. The addition of zucchini helps to make the muffins super moist all the way through –no more dry, crumbly muffins!
What do zucchini muffins taste like?
Zucchini muffins are a crowd pleaser to both children and adults alike. The zucchini taste is hardly detectable. If you were not told zucchini was in the muffins, you’d never know—outside of the green shredded bits, you’ll find inside the muffins. They simply provide a fluffy density to the muffins and add tons of beneficial nutrients!
You’ll Love These Zucchini Blueberry Muffins! They Are:
- Super Easy To Make! No need for 5 different gluten-free flours, resting time, or anything complicated. This is a super simple recipe.
- Vegan and Gluten-Free. These healthy muffins are also refined sugar-free!
- Perfect for any time of day! Enjoy them for breakfast or dessert
- A great way to sneak in vegetables. Each muffin is filled with zucchini.
Ingredients You’ll Need:
- Gluten-Free All Purpose Flour: I like to use Bob’s Red Mill Gluten-Free Flour and find it works perfectly.
- Almond Meal: The almond meal helps to soak up any excess moisture.
- Grated Zucchini: You will need about 2 large zucchinis for this recipe
- Flax Egg: This helps bind the ingredients. Mix 1 tbsp of ground flax with 2 tablespoons of water. Let it sit for 10-15 minutes, until it nice gooey consistency. I usually do this first and move on to preparing my other ingredients.
- Coconut Oil and Applesauce: The applesauce is perfect for keeping these muffins moist and fluffy.
- Baking Powder and Baking Soda: This helps the muffins rise and retain their shape.
- Coconut Sugar and Maple Syrup: Provides the perfect amount of sweetness.
- Spices: You’ll need ground cinnamon and a pinch of salt
- Optional Mix-ins: Chocolate Chips or Pecans
How To Grate Zucchini For Muffins?
Slices off one end of the zucchini for a flat base. Then, rub the zucchini against the shredder side of a box grater. Shred the zucchini until you have enough for the recipe. Please note: There is no need to peel the zucchini before shredding it.
PRO TIP: You will notice that the zucchini holds a lot of water. Before mixing the zucchini with the other ingredients, using a paper towel or cloth squeeze as much moisture out of the zucchini as you can.
What To Eat With Your Zucchini Muffins:
- FOR BREAKFAST: Have your blueberry zucchini muffins with Blueberry Chia Jam or Raspberry Jam.
- FOR A SNACK: Pair it with a smoothie, like our Sea Moss Smoothie or Soursop Smoothie
- FOR DESSERT: Enjoy with a cup of Golden Maca Latte or Apple Ginger Tea
How To Store These Blueberry Zucchini Muffins
Store any leftover zucchini muffins in an airtight container in the refrigerator for up to one week. If you want to freeze them for a later date, these zucchini muffins freeze extremely well. Simply put them in a freezer-proof bag and they can be stored for up to 2 months. When you are ready to enjoy them, thaw them in the fridge overnight. To warm, heat them in n the microwave for ~30 seconds. You’ll be happy to see they taste just as great as when you first made them!
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More Zucchini Recipes To Try!
- High-Protein Chocolate Zucchini Smoothie
- Double Chocolate Zucchini Muffins | Vegan & Gluten-Free
- Cashew Cream Pasta | Vegan + GF
Healthy Zucchini Muffins
- 1 1/2 cup All Purpose Gluten-Free Flour
- 3 tbsp Almond Meal
- 3 tbsp Coconut Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/4 tsp Cinnamon
- 1/4 tsp Sea Salt
- 2 cups Grated Zucchini (about 2-3 zucchini)
- 1/4 cup Coconut Oil, melted
- 1/4 cup Applesauce
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 cup Blueberries
- 1 tbsp Ground Flax Seed
- 2 tbsp Water
- 1/4 cup Chopped Pecans
- 1/2 cup Vegan Chocolate Chips
- Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.
- Prepare the flax egg: Combine 1 tbsp ground flax with 2 tbsp purified water, mix well, and let sit for 10-15 minutes.
- Using a grater, shred 2-3 zucchini until you have 2 cups of shredded zucchini. Using a paper towel or clean cloth, gently squeeze the liquid from the zucchini. (You should have about 1/4 cup liquid drained).
- Combine all the dry ingredients (except the almond meal) into a large mixing bowl.
- In a separate large mixing bowl, combine the wet ingredients and zucchini. Mix well.
- Slowly add the dry mix to the zucchini mixture. After the ingredients are fully combined, add 1-3 tablespoons of almond meal as needed to absorb any excess moisture.
- Fold in the blueberries and your choice of mix-ins. Then evenly distribute batter among muffin tins, filling each about 3/4 of the way full.
- Bake for 25-30 minutes or until toothpick inserted into the middle of the muffin comes out clean.
- Remove from the oven and allow the muffins to cool inside the muffin tin for 10 minutes then remove muffins and transfer to a wire rack to finish cooling for 5 minutes.
- Store the muffins in an airtight container and place them in the fridge to enjoy for up to a week
- Muffins can be frozen; individually wrap muffins in Ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or thaw them at room temperature.