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Blueberry Zucchini Breakfast Muffins

Ingredients

  • 1 cup fresh blueberries
  • 1 very ripe banana
  • 1 large zucchini or 2 medium
  • 1/4 cup almond or peanut butter
  • 2 Tbsps raw honey or pure maple syrup
  • 1 Tbsp coconut oil melted
  • 2 medium eggs room temperature
  • 1/3 cup pasture raised creme cheese softened recommended, Greek yogurt, or coconut cream for dairy free
  • 1 tsp vanilla extract

Dry ingredients:

  • 1.5 cups fine almond flour
  • 1/4 cup flaxseed meal
  • 2 Tbsps chia seeds
  • 1.5 tsps baking powder
  • mico pinch of salt I used less than an 1/8 teaspoon pink salt

Instructions

  • Preheat your oven to 350 degrees f.
  • Shred zucchini skin-ON, with a cheese grater, then squeeze in a paper towel to draw out excess moisture.
  • Alternatively, you can use a food processor. I used about one and a half cups (after moisture was patted out, and lightly packed) shredded zucchini, but a bit more or less is totally fine in the recipe.
  • In a large bowl, mash your banana using a fork, then stir in almond/peanut butter, honey, coconut oil, eggs, creme cheese and vanilla.
  • Whisk to combine.
  • Stir in the dry ingredients, then gently fold in blueberries.
  • Lightly spray, or wipe with coconut oil, OR use silicone liners; a 12 cup muffin pan, and divide the batter evenly between those cups.
  • Bake in your preheated oven for 22 minutes or until a toothpick inserted in the middle of the muffin comes out clean.