Blueberry Zucchini Muffins
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.)
- Preheat oven to 350.
- Whisk together flour, oats, sugar, baking soda & powder, cinnamon, ginger & salt in medium bowl.
- Mix mashed banana, milk, egg, and vanilla in large bowl.
- Add flour mixture to wet mixture. Mix well.
- Fold in zucchini, blueberries, pecans, and hemp seeds.
- Using muffin liners, line two muffin tins.
- Pour mixture into each cup until each is 2/3 full.
- Pour water into any empty remaining muffin tins to allow for even baking.
- 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.