Gluten-Free Blueberry Zucchini Muffins
These Gluten-Free Blueberry Zucchini Muffins are made with Garbanzo bean flour, naturally sweetened with honey and extra moist from the zucchini! Perfect for breakfast or a snack!
- 1 1/2 cups garbanzo bean flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup shredded zucchini squeezed of excess moisture with a paper towel
- 1 ripe banana mashed
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted and slightly cooled
- 1/3 cup unsweetened applesauce
- 1 large brown egg
- 1/4 cup unsweetened vanilla almond milk
- 1 cup fresh blueberries or frozen
Preheat oven to 350 degrees. Line muffin tin with liners or spray with nonstick cooking spray.
Mix garbanzo bean flour, baking soda, cinnamon and salt in a large bowl.
In a medium bowl, add zucchini, banana, honey, vanilla extract, unsweetened applesauce, egg, and almond milk. Whisk to combine, slowly stir in the melted (but cooled) coconut oil, and continue to stir until combined.
Gently stir wet ingredients into dry ingredient, and mix until just combined. Fold in blueberries then evenly divide among 12 lined muffin holes.
Bake at 350 for 23-25 minutes or until a toothpick is able to be inserted in the middle and come out clean.
Cool on baking rack and enjoy! Store in air tight container at room temperature for up to 2 days. If storing longer, keep in air-tight container in the refrigerator.
Serving: 1muffin | Calories: 124kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 167mg | Potassium: 204mg | Fiber: 3g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 1.1mg