November 29, 2018

Blueberry Courgette (aka Zucchini) Muffins

Dairy Free, Gluten Free, Picnic, Snacks, Vegan

When I was in the US a couple months ago I was reminded of my serious love for blueberry muffins. They’re honestly everywhere, and not a day seemed to go by without someone enjoying one alongside a cup of coffee.

Besides chocolate chip cookies, blueberry muffins are another true love of mine. They have to be

Fluffy on the inside
Bursting with juicy blueberries
A lil’ crust on top
Full of sweet flavour
Moist and not at all dry

So given my love for the humble blueberry muffin, I made it my mission to always have a batch on hand at home. Not only are these the easiest grab and go brekkie, they are also filled with fibre.

I was actually inspired by my auntie, who always has a stash of Trader Joe’s muffins in her freezer.As this makes 24 muffins, I simply bake all the muffins and freeze about half for a rainy day, then when I want to enjoy one I simply place in the oven (if I have time), or in the microwave (if I don’t have time).

Blueberry Courgette (aka Zucchini) Muffins

Save Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Teffy Perk

Recipe type: Vegan Option, Healthy

Cuisine: Snack

Serves: 24

Ingredients

1 medium courgette (zucchini), roughly chopped
1 tsp vanilla powder or extract
60ml coconut milk (from a carton)
250g (1 cup) yogurt (coconut, greek, soy, etc)
1 tsp apple cider vinegar
1 egg or 1 chia egg (1 tbsp chia + 3 tbsp water)
½ cup maple syrup
1½ cups (185g) plain flour, gf if needed
1 cup (80g) rolled oats
¼ cup (35g) almond flour
¼ cup (35g) wheat bran
2 tablespoons chia seeds
2 tsp baking soda
1 tsp cinnamon
1 punnet of blueberries

Instructions

Preheat your oven to 185ºC | 350ºF and line or lightly grease two 12-hole muffin trays. Note - you can half the recipe to make only 12 if you want.
Place the courgette/zucchini in a food processor and blitz until it becomes little pieces. Alternatively, use a grater on the small side.
Whisk or blend in vanilla, coconut milk, yogurt of choice, egg or chia egg, and maple syrup. Add in the remaining ingredients, except blueberries, and blend or stir until fully combined.
Pour about an ice cream scoop's worth of batter into each muffin hole, and divide the blueberries equally onto the muffins, pushing some down into the batter.
Bake for 20-25 minutes, or until a knife inserted into the middle comes out clean and the top of the muffin is golden.
Let cool and enjoy! Love having mine lightly warmed, cut in half and spreading almond or peanut butter.