Blueberry Zucchini Muffins

Prep Time
10 mins

Cook Time
25 mins

Makes
6

INGREDIENTS

Coconut oil spray

1 cup gluten-free 1-to-1 flour

1 1⁄2 teaspoons ground cinnamon, divided

1 1⁄4 teaspoons baking powder

1⁄4 teaspoon salt 1 large egg

1 large egg white

1⁄4 cup unsweetened almond milk

2 tablespoons light olive oil or avocado oil

2 teaspoons vanilla extract

1⁄2 cup packed grated zucchini 1⁄2 cup blueberries

1 tablespoon light brown sugar

DIRECTIONS

Preheat oven to 350°F. Spray a 6-cup muffin tin with coconut oil spray.

In a mixing bowl, whisk together flour, sugar, 1 teaspoon cinnamon, baking powder, and salt.

In a separate mixing bowl, whisk together egg, egg white, almond milk, olive oil, and vanilla extract.

Stir wet ingredients into dry ingredients until a thick batter has formed. Stir in zucchini until fully incorporated. Fold in blueberries.

Divide the batter evenly between the 6 prepared muffin cups.

In a small bowl, combine brown sugar and remaining 1⁄2 teaspoon of cinnamon. Lightly sprinkle the top of each muffin with this mixture.

Bake 25 minutes, until lightly browned and a toothpick inserted in the middle comes out clean. Let cool before serving.

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Mona’s Tips: I use a coarse cheese grater to grate the zucchini and then pat dry with paper towels before adding to the batter.

This is also great with 1⁄2 teaspoon of finely-grated orange zest added to the batter.

Ingredient Insider: Be sure to use gluten-free “1-to-1” flour (also known as “measure-for-measure” flour) measures identically to all-purpose flour and should be used in this recipe.

Calories per serving: 200 ∙ Fat: 5.5g ∙ Net Carbs: 32g ∙ Fiber: 1.5g ∙ Sugars: 12g ∙ Protein: 3.5g