Paleo Blueberry Lemon Zucchini Muffins

Brighten your morning with these zesty blueberry muffins! They're bursting with lemon flavor that will surely put some needed pep and nutrition onto your breakfast plate, lunch box, or after school snack!

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Servings: 12

Prep Time: 00:05

Cook Time: 00:20

Main Ingredients

4 eggs

1/2 cup mashed ripe banana

1/2 cup zucchini, shredded and squeezed of excess water

1 lemon, zest and juice

1 teaspoon vanilla

1/2 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

dash of salt

1 cup of frozen blueberries, thawed and drained of liquid


1Preheat oven to 350 degrees.

2In medium mixing bowl, whisk eggs. Add mashed banana and stir until combined. Pour in zucchini, lemon zest, lemon juice, and vanilla, stirring until combined.

3In a separate bowl, combine coconut flour, almond flour, baking soda, and salt, whisking together with a fork.

4Gradually, add the dry ingredients to the egg mixture, stirring until just combined.

5Pat thawed, drained blueberries dry with paper towel to soak up any excess liquid. If using fresh blueberries, omit this step.

6Gently fold blueberries into batter.

7In an oiled muffin pan, fill each muffin tin 2/3 full with batter.

8Bake for 15-20 minutes, until muffins are lightly browned and a toothpick comes out clean.

9Serve to eager students, exhausted teachers, or anyone else deserving a treat.

Additional Notes

You could use fresh blueberries, blackberries, or strawberries in place of the frozen blueberries. Lemon zest could be substituted for orange zest or lime zest, too.

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