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…
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.
- 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
- Preheat the oven to 350°F.
- Place the dry ingredients in a bowl and mix to combine.
- Mix together the wet ingredients in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the zucchini and blueberries.
- Line mini-muffin pans or standard muffin cups with liners or grease with coconut oil.
- 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.
- 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.
You may also enjoy reading What’s Cooking? A Q&A with Vani Hari, by Kristen Noel