I always have a batch of these blueberry zucchini muffins ready in the freezer for a quick snack or to add to Harley’s meals. They take just minutes to thaw in a toaster oven, and she loves them! They are super moist, taste absolutely delicious, and are perfect for both kids and adults. The best part? They have no added sugar. I try to give Harley vegetables with every meal, and thankfully she loves them. If your kids aren’t veggie lovers yet, the zucchini in these muffins is a great way to sneak some in; they won’t even know they are there.
Author: Food Babe Kitchen
Serves: 12-36
Ingredients
1 1⁄2 cups oat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1⁄2 teaspoon sea salt
1⁄4 teaspoon baking powder
2 large eggs
1⁄2 cup unsweetened apple sauce
1 ripe banana, peeled and mashed
1⁄3 cup butter or coconut oil, melted
1 cup grated zucchini
1⁄2 cup wild frozen blueberries, thawed
Instructions
Preheat the oven to 350°F.
Place the dry ingredients in a bowl and mix to combine.
Mix together the wet ingredients in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the zucchini and blueberries.
Line mini-muffin pans or standard muffin cups with liners or grease with coconut oil.
Fill each opening 3⁄4 way full. Place the pans in the oven and bake until a tester inserted into the center of a muffin comes out clean, about 10 to 12 minutes for mini muffins and 18 minutes for large muffins.
You can store extra muffins in the freezer, reheating in a toaster oven or standard oven, or place them in your fridge the day before you want to eat them so they can thaw overnight.