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 Rating
Author: Lemons and Basil
Servings:
12
Ingredients
•
1 1/2
cups
Chickpea Flour
•
1
tsp
Baking Soda
•
1
tsp
Simply Organic Cinnamon, Ground
•
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
Eggland's Best Classic Egg
•
4
Tbsp
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), Simply Organic Cinnamon, Ground (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 (4 Tbsp), Eggland's Best Classic 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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