Ingredients
Scale
- 2 large eggs at room temperature
- 1/2 cup maple sugar
- 1/3 cup refined coconut oil melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups finely shredded zucchini squeezed very well, about 2 med zucchini
- 1 cup fresh blueberries plus a few extra for topping
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
- In a large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until smooth.
- In another bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt together.
- Combine the dry ingredients into the wet mixture until just blended; the batter will be thick.
- Gently fold in the squeezed zucchini, followed by the blueberries, reserving some for the muffin tops.
- Let the batter rest for 3 minutes for the coconut flour to absorb moisture.
- Spoon the batter evenly into the muffin cups, filling near the top and placing extra blueberries on top.
- Bake for 23–25 minutes until golden and a toothpick comes out clean from the center.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the zucchini is well squeezed to avoid excess moisture in the muffins.
These muffins can be stored in an airtight container for up to 5 days.
Consider using frozen blueberries if fresh ones are not available.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 6g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg