Saturday, March 16, 2013

Super Healthy Blueberry Zucchini Muffins (Vegan and Gluten Free)

This is an adaptation of one of my old recipes.  I originally created these for my kids to grab for breakfast on the go.  I like using beans, veggies, whole grains and as little sugar as possible when I made these "Breakfast Breads and Muffins.  I use my Vita Mix to grind everything as smooth as possible, so it resembles a more traditional muffin.

Blueberry Zucchini Muffins

Dry Ingredients:

  • 2 cups oats, ground (measure before grinding)
  • 1 cup brown rice flour
  • ¼ cup chickpea or yellow split pea flour
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg, cardamom
  • ¼ tsp  kal stevia
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/3 cup sugar or sucanat (or ¾ cup sugar if not using stevia)

Wet Ingredients:

  • 2 cup shredded zucchini (1 medium)
  • ¾ cup cooked soy beans
  • 3 tbsp chia seeds
  • 1 banana
  • 1 cup frozen blueberries
  • ¾ cup water
  • ¼ cup evoo
  • Juice and zest of 1 lemon
  • 1 tst almond extract
  • 1 tst vanilla extract
  • 1 tst lemon extract (optional)

Optional: 1 c walnuts, cinnamon sugar


  1. Preheat oven to 375
  2. Mix the dry ingredients together and make a well in the middle.
  3. Shred the zucchini, place in a separate mixing bowl
  4. Process of the rest of the wet ingredients then mix with the zucchini. Fold into dry mixture (adding nuts if desired)
  5. Spray a muffin tin with cooking spray and scoop ¼ c for each muffin. Top with some cinnamon sugar if desired. Bake for 25 minutes
  6. Yield: 18 muffins

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