Blueberry Zucchini Muffins

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I'm in love with breakfast food. All kinds. Especially muffins. Here, I've created a nutritious version of my favorite muffin: blueberry. With an added green vegetable and some hemp seeds, these muffins have some extra protein and have a lot of flexibility for specific types of eaters (can be made gluten-free and vegan).

Here's what you'll need (makes 18-20 small muffins)

  • 1.5 cup Flour (I used this. Fast & easy.)
  • 1 cup oats (Trader Joe's GF oats are delicious and cheap!)
  • .5 cup coconut sugar (or sugar of choice)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 ripe banana, mashed
  • 1 cup milk of choice
  • 1 egg (or egg substitute: 1 tbls ground flaxseed mixed with 3 tbls warm water)
  • 1 teaspoon vanilla
  • 1 cup grated zucchini, water squeezed out 
  • 2/3 cup frozen blueberries (keeping them frozen until you use them prevents excess liquid)
  • 1/2 cup chopped pecans
  • 2-3 tablespoons raw shelled hemp seeds (These are my favorite.)

Steps: 

  1. Preheat oven to 350.
  2. Whisk together flour, oats, sugar, baking soda & powder, cinnamon, ginger & salt in medium bowl.
  3. Mix mashed banana, milk, egg, and vanilla in large bowl.
  4. Add flour mixture to wet mixture. Mix well.
  5. Fold in zucchini, blueberries, pecans, and hemp seeds.
  6. Using muffin liners, line two muffin tins. 
  7. Pour mixture into each cup until each is 2/3 full.
  8. Pour water into any empty remaining muffin tins to allow for even baking.
  9. Bake for 20-23 minutes, watching closely. Insert a toothpick to determine if they're done!

There you have it, a (decently) nutritious blue + green muffin to have with your a.m. beverage. The best part about them is they'll keep in the freezer for weeks & weeks. Pop it in the toaster oven on a low temp when you're getting ready in the morning and you'll have a nice warm breakfast to take with you in the car.