Blueberry Zucchini Muffins (gluten-free, dairy-free)
Made with nutritious ingredients like oatmeal and almond butter, these blueberry zucchini muffins pack a ton of goodness into each bite! (gluten-free, dairy-free and oil-free)
One of my favorite ways to sneak in vegetables that my kid won’t eat is with muffins. Shoot, who am I kidding? I like to sneak them in there for me too. Because, let’s be real. Most of us would rather eat a fluffy blueberry muffin than a rubbery piece of zucchini.
But it’s all good because these muffins are packed with healthy nutrients. Fiber, protein, vitamins, minerals, healthy fats…and of course, delicious flavor. The best part is that they are shockingly gluten-free and dairy-free, making them perfect to impress friends with dietary restrictions.
Blueberry Zucchini Muffin Ingredients
- Eggs– We’re using 2 whole eggs to help add moisture and give rise to the muffins. If you want an eggless version you can try adding zucchini and blueberries to this recipe (just omit the chocolate chips).
- Almond Butter– Replacing the oil with almond butter adds healthy fats, fiber and protein. You can substitute the almond butter with cashew butter, peanut butter, or melted oil, if desired.
- Greek Yogurt– I use Kite Hill’s dairy-free Greek yogurt to keep the recipe dairy-free.
- Vanilla Extract– Because everything is better with vanilla.
- Banana– I usually opt for 2 bananas in my blender muffins but we’re only using one in this recipe so that they aren’t overpowered with banana flavor. The banana helps adds natural sweetness and binds the muffins so I don’t recommend replacing it.
- Rolled Oats– Feel free to swap 2 cups oat flour if you want to make these in a bowl and stir everything together hand.
- Baking Powder and Baking Soda– I like to use both baking powder and soda for extra rise and browning but you can substitute extra baking powder if you don’t have baking soda on hand.
- Cinnamon– Technically optional but I love the flavor a bit of cinnamon adds. Plus it helps balance your blood sugar so it’s a win-win.
- Salt– Adjust the salt to your personal preference. I like to use 1/2 teaspoon but most people are satisfied with just 1/4 teaspoon.
- Zucchini– You should have 1 cup of shredded zucchini AFTER squeezing it dry. This will be about 1 large to 2 medium zucchini’s worth.
- Blueberries– Fresh blueberries are best to prevent bleeding into the batter but frozen will work in a pinch.
How to Make Blueberry Zucchini Muffins
- Combine the eggs, banana, almond butter, vanilla extract and greek yogurt in a high speed blender.
- Layer the rolled oats, baking powder, baking soda, cinnamon and salt on top.
- Blend until smooth.
- Shred and squeeze dry the zucchini. Add to blender and blend for a few seconds, just until combined. Stir in the blueberries.
- Pour the batter into a muffin tin to make 12 muffins.
- Bake for about 25 minutes. Allow to cool.
- Serve and enjoy!
How to Make Them Without A Blender
If you don’t have a high speed blender, don’t worry! You can easily make these in a bowl using oat flour in place of the rolled oats.
- Combine all of the wet ingredients in a large bowl. Add 2 cups oat flour, baking powder, baking soda and cinnamon. Stir together until evenly combined.
- Fold in the shredded zucchini and blueberries.
More Nutritious Muffin Recipes to Try
- 1-Bowl Flourless Chocolate Zucchini Muffins
- Peanut Butter Banana Muffins
- Healthy Pumpkin Muffins
- Green Monster Muffins
- Chocolate Peanut Butter Banana Muffins
- Easy Orange Muffins
Blueberry Zucchini Muffins (dairy-free + gluten-free)
Made with nutritious whole foods, these muffins pack so much goodness into each bite!
Servings: 12 muffins
Ingredients
- 1 ripe banana, should equal ½ cup mashed
- 2 whole eggs
- ½ cup plain unsweetened Greek yogurt, I use dairy-free
- ½ cup creamy almond butter, without added oil
- ½ cup pure maple syrup
- 2 cups rolled oats, or 2 cups oat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon salt
- 1 cup shredded zucchini, after squeezing dry
- ½ cup blueberries
Instructions
- Preheat the oven to 350°F. Line or grease a muffin tin for 12 muffins.
- In a high speed blender, combine the wet ingredients first (banana, 2 eggs, ½ cup Greek yogurt, ½ cup almond butter, ½ cup pure maple syrup, and 1 teaspoon vanilla).
- Next, layer the dry ingredients on top (2 cups rolled oats, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼-½ teaspoon salt). Blend on high until a smooth batter forms.
- To the blender, add the shredded and squeezed dry zucchini. Blend on low for a few seconds, just until zucchini is combined. Stir in the blueberries by hand.
- Pour the batter into the muffin tin until each muffin is about ¾ full. Bake for 22-25 minutes, until firm and golden brown on the edges. Allow to cool before serving.
- Leftovers can be stored in airtight container in the refrigerator for up to 1 week or frozen for several months.
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 184kcal, Carbohydrates: 24g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 112mg, Potassium: 268mg, Fiber: 3g, Sugar: 11g, Vitamin A: 76IU, Vitamin C: 3mg, Calcium: 92mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
