Blueberry Zucchini Muffins (dairy-free + gluten-free)
Made with nutritious whole foods, these muffins pack so much goodness into each bite!
Servings: 12 muffins
Calories: 184kcal
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