{NEW} Blueberry Zucchini Breakfast Muffins Fluffy, naturally sweetened, and ful…
{NEW} Blueberry Zucchini Breakfast Muffins ??? Fluffy, naturally sweetened, and full of nutritious whole foods! Not your typical blueberry muffins…but still SUPER DELICIOUS!
The zucchini keeps these muffins fluffy and moist, so don’t skip it! You can grate the zucchini with a fine grater, and I’m willing to bet that nobody will even know it’s in there!
I hope these become a weekly tradition in your home.
makes 12 muffins, 2 muffins is a serving size
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 cream cheese softened (recomended), 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
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.
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; 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.
Enjoy!
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❤Rachel
