We have excitedly harvested quite a few zucchinis this Summer already and have enjoyed spiralized zucchini pasta, sautéed zucchini and a couple yummy soups, but I was inspired by a friend who was baking with her zucchinis today and thought I might make up my own muffin recipe. (She actually sent me a delicious looking recipe to try, but then I felt like being creative.) I’m quite pleased with how they taste and Jeremiah is currently asking me for seconds, so I think they’re a hit!
Zucchini Lemon Blueberry Muffins
Healthy and Delicious.
Ingredients
-1 large zucchini
-2 T lemon rind
-1 T lemon juice
-2 T honey
-3/4 cup coconut sugar
-1 egg
-1/3 cup butter
-2 t baking powder
-pinch of salt
-1.5 cups blended oats
-1 t vanilla
-1 cup blueberries
Directions
- Preheat oven to 350F.
- Grate zucchini into bowl.
- Grate lemon rind and add.
- Squeeze lemon juice into mixture.
- Add sugar, honey and egg.
- Melt butter and add to mixture. Stir.
- Blend oats (I used my magic bullet) and add baking powder and salt to “flour”.
- Mix dry ingredients into bowl and add vanilla. Stir.
- Mix in blueberries and then spoon mixture into muffin tin.
- Bake 20-25 mins.
- Serve with butter and enjoy!
Fruitful Fellowship 