I’ve made a lot of muffin recipes over the four ish years that I’ve been baking, and I’m not exaggerating when I say that this is probably the best one I’ve ever made.
I found the recipe from Ambitious Kitchen, but I altered it quite a bit. I love bread, and I love banana bread. And blueberry muffins. And chocolate chip cookies. And, well, you get the idea. These muffins are like zucchini bread, blueberry muffins, and chocolate chip cookies all rolled into one healthy, low calorie, vegan, and sugar free muffin. Oh, and did I mention that its made with low-gluten, nutritious einkorn flour? (I might have had four muffins the second time I made them🤫).
So not only is it amazing for your taste buds, but your body will also thank you for the nutrients and easy to digest ingredients. These can be made vegan or with a couple eggs and honey for extra texture and flavor. I’ll put both ways to make it in the recipe. I hope you enjoy!
Prep time: 15-20 min / Cook time: 25 min / Total time: 40-45 min/ Serves: 1 dozen/ Serving size: 1 muffin ( about 120 calories a muffin)
- 1 1/2 cups **einkorn flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 1/2 – 2 cups shredded zucchini ( squeezed of excess liquid in a kitchen towel or cheese cloth)
- 1/2 cup maple syrup or honey
- One full squirt of hazelnut stevia ( it enhances the sweetness of the maple syrup/honey)
- 1/3 cup applesauce
- 1/4 cup nut milk
- 1 egg ( completely optional. I forgot to put eggs in my batch and it turned out just like normal)
- 2 Tbs melted coconut or avocado oil
- 1 cup frozen or fresh blueberries/mixed berries
- 1/2 cup chopped walnuts or pecans
- 1/4 cup stevia sweetened chocolate chips ( optional but totally recommended 😉)
- Preheat oven to 350° F. Line a muffin tin with paper or silicone liners or lightly grease with coconut oil on a paper towel.
- Whisk together flour, baking soda, cinnamon, and salt.
- In a separate medium bowl, combine maple syrup/honey, stevia, applesauce, milk, oil, egg( if using), and shredded zucchini.
- Pour wet ingredients into dry and combine until there are no flour clumps left.
- Fold in blueberries, walnuts/pecans, and chocolate chips.
- Spoon into muffin tins until 3/4 full and bake for 25 minutes.
- Let muffins cool for 5 to 10 minutes then gently take out of muffin tin and place on wire wrack or plate to serve. Slather with butter or enjoy just by themselves! Store in an airtight container in the fridge or freezer.
**Einkorn flour is an ancient grain that is much better for you than modern wheat. To learn more, click here.
I hope that you enjoyed this yummy blueberry zucchini muffin recipe! If made it, I would love for you to let me know how it turned out! If you have any questions on this recipe as well, I’d be happy to answer them.
3 responses to “Vegan Zucchini Blueberry muffins”
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