Description
The summer muffin we all need! One bowl blueberry zucchini muffins made in a jiffy with nourishing almond flour and sweetened with a kiss of maple syrup. The best part? No squeezing required! Fluffy and moist with crunchy sugar on top. Even I'm shocked they're gluten free!
Ingredients
Units
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- 2 tbsp butter, melted
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup shredded zucchini (no need to peel or squeeze water out)
- 1 cup fresh blueberries* (chocolate chips are also delish)
- 1 tbsp organic cane sugar or turbinado sugar (for crunchy top, yum!)
Instructions
- Preheat oven to 350F. Line a muffin tin with paper liners and spray with cooking spray. Melt butter in the microwave in a small bowl (I recommend covering it so it doesn't explode everywhere like it does for me.)
- Place almond flour, flax, baking soda, cinnamon, and salt in a large mixing bowl. Whisk until combined.
- Add melted butter, maple syrup, eggs, vanilla and almond extract, whisking again until smooth. Fold in zucchini and blueberries with a rubber spatula or wooden spoon. The batter will be thick, don't fret!
- Spoon into muffin tin. This recipe makes 12 medium sized muffins but for larger muffins, you can fill to the top and make 10. Sprinkle each one with 1/4 tsp sugar. Bake for 20-23 minutes, or until a toothpick comes out clean (mine took 22).
- Cool on a wire rack and devour!
Notes
*I really recommend fresh here since these muffins are so moist, but if you do use frozen, toss them in 2 tbsp almond flour first.