Vegan Zucchini Blueberry muffins

I’ve made a lot of muffin recipes over the around four 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 zucchini bread. And blueberry muffins. And chocolate chip cookies. And, well you get the idea. And 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 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 protein in it. These can be made vegan or with a couple eggs and honey for some extra protein. I’ll put both ways to make it in the recipe. I hope you enjoy!

Prep time: around 15-20 minutes Cook time: 25 Total time: 40-45 min. Serves: 12 muffins ( I always double it and save some in the freezer) serving size: 1 muffin ( about 120 calories a muffin)

Ingredients:

  1. 1 1/2 cups Einkorn flour ( I used Jovial with this recipe)
  2. 1 tsp Baking soda
  3. 1/4 tsp salt
  4. 1 tsp cinnamon
  5. 1 1/2 – 2 cups shredded zucchini ( squeezed of excess liquid in a kitchen towel or cheese cloth)
  6. 1/2 cup maple syrup or honey
  7. One full squirt of hazelnut stevia ( it enhances the sweetness of the maple syrup/honey)
  8. 1/3 cup applesauce
  9. 1/4 cup nut milk ( I used coconut)
  10. 1 egg ( completely optional. I forgot to put eggs in my batch and it turned out just like normal)
  11. 2 Tbs melted coconut or avocado oil
  12. 1 cup frozen or fresh blueberries or mixed berries
  13. 1/2 cup chopped walnuts or pecans
  14. 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.