These Blueberry Zucchini muffins are made for any season! They are the perfect way to spring into summer or fall into winter. Blueberry Zucchini Muffins are made gluten free and made to be enjoyed by all – even picky toddlers who won’t eat their veggies.
I want to explore hidden veggies in toddler friendly muffins this month because it is so hard to get my kiddos to eat much more than yogurt and fruit. We are pretty good about getting them to eat meat too but veggies are such a challenge. If they are eaten, they have to be drenched in ranch dressing… So here is my first muffin recipe for the month!
These muffins are super moist and have pops of sweet blueberries that keep you coming back for another bite. I use almond extract for an added tang and it is such a yummy twist on the classic blueberry muffin. I love that you can also shred the zucchini as fine as you need to hide it better. Heck! you could even puree the zucchini if needed. It’s all about hiding those veggies as best we can, right?
Serve these muffins with brunch, as a breakfast on the go, or as an after school snack. Your kids will love them. You will be confident they are getting the necessary nutrients found inside!
I found that these blueberry zucchini muffins also travel really well and keep fresh in a Ziploc baggie so they are easy as on-the-go snacks for school or in the diaper bag.
Blueberry Zucchini Muffins
Ingredients
- 2 Zucchini prep instructions below
- 3 Eggs
- ¼ cup Butter softened
- 1 cup Truvia or sweetener of your choice
- 1 tsp Almond Extract
- 1 cup Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder or replace with ¼c flaxseed and ¼c almond flour
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1 cup Blueberries fresh, frozen, or dried
Instructions
- On a clean countertop, layout a dish towel and using a cheese grater, grate zucchini to smallest size possible
- Wrap up shredded zucchini in dish towel and squeeze out any excess liquid as best you can
- In a large bowl, combine shredded and drained zucchini, eggs, butter, sugar, and extract.
- On top of that mixture, add flour, flaxseed, protein, baking powder, and cinnamon – mix until just combined
- Fold in blueberries
- Scoop mixture into a prepared muffin tin
- Bake at 350° for 25 minutes or until golden brown
