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!
Author: Lemons and Basil
Unsweetened Apple Sauce
Unsweetened Vanilla Almond Milk
or Frozen Blueberries
Preheat oven to 350 degrees F (180 degrees C). Line muffin tin with liners or spray with nonstick cooking spray.
Chickpea Flour (1 1/2 cups)
Baking Soda (1 tsp)
Ground Cinnamon (1 tsp)
Salt (1/4 tsp)
in a large bowl.
In a medium bowl, add
Zucchini (1 cup)
Raw Honey (1/3 cup)
Unsweetened Apple Sauce (1/3 cup)
Unsweetened Vanilla Almond Milk (1/4 cup)
Vanilla Extract (1 tsp)
. Whisk to combine, slowly stir in the
Coconut Oil (2 Tbsp)
, and continue to stir until combined.
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.
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.
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
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