Blueberry Courgette (aka Zucchini) Muffins
Recipe type: Vegan Option, Healthy
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 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
  1. 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.
  2. Place the courgette/zucchini in a food processor and blitz until it becomes little pieces. Alternatively, use a grater on the small side.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes, or until a knife inserted into the middle comes out clean and the top of the muffin is golden.
  6. Let cool and enjoy! Love having mine lightly warmed, cut in half and spreading almond or peanut butter.
Recipe by Sprinkle of Green at