Don’t you just love those baked treats from the oven? When they come out all warm and the smell fills the whole kitchen and you start taking little bites before you know you should? You just can’t help yourself.
This is one of those treats.
But the best part of this yummy muffin is all the clean, healthy ingredients that go into it that help make the nibbling and snacking worth every bite!
My blueberry zucchini oat muffins have no flour, no oil, and no plain old white sugar.
That’s right. When I decided to try to make a market fresh muffin, I tried to steer clear of the traditional traps. Instead, I was inspired by the big, beautiful blueberries at the local market. I mean, who doesn’t love a good blueberry muffin? And then I thought LEMON – I’ll definitely need to add some lemon to give them some zing! And HONEY, yes, honey will add something sweet instead of sugar! But I wanted to make a really clean treat, and one of my clients at the gym was talking to me about how hard it was to find really tasty desserts and baked goods without flour. I started thinking… how could I shake things up?
Yep, that’s it. Super healthy, whole grain, oats, my fit friends. I added zucchini to keep them healthy and moist and voila – the muffin was born!
I added chopped/crushed walnuts just before baking to give them a little crunch. That’s it, just nine ingredients. Perfect!
Let me know what you think after you give these a try.
Blueberry Zucchini Oat Muffins
Mix and set aside:
1 1/2 c. oatmeal, put through food processor until fine
3 tsp. baking powder
2 tsp. cinnamon
1/2 c. applesauce
1/2 c. honey
2 eggs, beaten
Blend, then add to wet ingredients:
1+ c. shredded zucchini
1/2 c. blueberries
zest of 1 lemon, or to taste
Fold all wet ingredients into dry mixture and mix well. Divide into 12 prepared muffin tins and bake at 325 for 25 minutes and allow to cool before removing to plate.