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RECIPE
13 INGREDIENTS6 STEPS40min

Gluten-Free Blueberry Zucchini Muffins

2.0
1 Ratings
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!
Gluten-Free Blueberry Zucchini Muffins Recipe | SideChef
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!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
40min
Total Time
$0.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 1/2 cups
Chickpea Flour
1 tsp
Baking Soda
1 tsp
Ground Cinnamon
1/4 tsp
1 cup
Shredded  Zucchini
squeezed of excess moisture with a paper towel
1
Ripe  Banana , mashed
1/3 cup
2 Tbsp
Coconut Oil , melted
slightly cooled
1
Large  Egg
1/4 cup
Unsweetened Vanilla Almond Milk
1 cup
or Frozen Blueberries
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Nutrition Per Serving

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CALORIES
169
FAT
4.5 g
PROTEIN
6.2 g
CARBS
26.8 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line muffin tin with liners or spray with nonstick cooking spray.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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Nutrition Per Serving
Calories
169
% Daily Value*
Fat
4.5 g
6%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
15.2 mg
5%
Carbohydrates
26.8 g
10%
Fiber
3.6 g
13%
Sugars
13.3 g
--
Protein
6.2 g
12%
Sodium
180.5 mg
8%
Vitamin D
0.1 µg
0%
Calcium
26.7 mg
2%
Iron
1.3 mg
7%
Potassium
283.5 mg
6%
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