Harley’s Blueberry Zucchini Muffins

I always have a batch of these blueberry zucchini muffins ready in the freezer for a quick snack or to add to Harley’s meals…

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They take just minutes to thaw in a toaster oven, and she loves them! They are super moist, taste absolutely delicious, and are perfect for both kids and adults. The best part? They have no added sugar. I try to give Harley vegetables with every meal, and thankfully she loves them. If your kids aren’t veggie lovers yet, the zucchini in these muffins is a great way to sneak some in; they won’t even know they are there.

Prep time
15 mins

Cook time
18 mins

Total time
33 mins

Serves: 12-36

Ingredients

• 1 1⁄2 cups oat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon baking powder
• 2 large eggs
• 1⁄2 cup unsweetened apple sauce
• 1 ripe banana, peeled and mashed
• 1⁄3 cup butter or coconut oil, melted
• 1 cup grated zucchini
• 1⁄2 cup wild frozen blueberries, thawed

Instructions

1. Preheat the oven to 350°F.
2. Place the dry ingredients in a bowl and mix to combine.
3. Mix together the wet ingredients in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold in the zucchini and blueberries.
5. Line mini-muffin pans or standard muffin cups with liners or grease with coconut oil.
6. Fill each opening 3⁄4 way full. Place the pans in the oven and bake until a tester inserted into the center of a muffin comes out clean, about 10 to 12 minutes for mini muffins and 18 minutes for large muffins.
7. You can store extra muffins in the freezer, reheating in a toaster oven or standard oven, or place them in your fridge the day before you want to eat them so they can thaw overnight.

Enjoy!

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