These Gluten-Free Blueberry Zucchini Muffins are made with chickpea flour, naturally sweetened with honey, and extra moist from the zucchini. Perfect for breakfast or a snack!
Total Time
40min
2.0
1 Ratings
Author: Lemons and Basil
Servings:
12
Ingredients
•
1 1/2
cups
Chickpea Flour
•
1
tsp
Baking Soda
•
1
tsp
Ground Cinnamon
•
1/4
tsp
Salt
•
1
cup
Shredded
Zucchini
•
1
Ripe
Banana
, mashed
•
1/3
cup
Raw Honey
•
1
tsp
Vanilla Extract
•
2
Tbsp
Coconut Oil
, melted
•
1/3
cup
Unsweetened Apple Sauce
•
1
Large
Egg
•
1/4
cup
Unsweetened Vanilla Almond Milk
•
1
cup
Fresh Blueberries
or Frozen Blueberries
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Line muffin tin with liners or spray with nonstick cooking spray.
2.
Mix
Chickpea Flour (1 1/2 cups)
,
Baking Soda (1 tsp)
,
Ground Cinnamon (1 tsp)
, and
Salt (1/4 tsp)
in a large bowl.
3.
In a medium bowl, add
Zucchini (1 cup)
,
Banana (1)
,
Raw Honey (1/3 cup)
,
Unsweetened Apple Sauce (1/3 cup)
,
Unsweetened Vanilla Almond Milk (1/4 cup)
,
Egg (1)
, and
Vanilla Extract (1 tsp)
. Whisk to combine, slowly stir in the
Coconut Oil (2 Tbsp)
, and continue to stir until combined.
4.
Gently stir wet ingredients into dry ingredients, and mix until just combined. Fold in
Fresh Blueberries (1 cup)
then evenly divide among 12 lined muffin wells.
5.
Bake at 350 degrees F (180 degrees C) for 23-25 minutes or until a toothpick is able to be inserted in the middle and come out clean.
6.
Cool on a baking rack and enjoy! Store in an air-tight container at room temperature for up to 2 days. If storing longer, keep in an air-tight container in the refrigerator.
Nutrition Per Serving
CALORIES
169
FAT
4.5 g
PROTEIN
6.2 g
CARBS
26.8 g
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