Why do these muffins use both almond and coconut flour?

The combination of almond flour provides a tender base, while coconut flour helps absorb moisture and adds a subtle sweetness, contributing to the paleo and grain-free structure of these muffins.

Can I use frozen blueberries instead of fresh in this recipe?

Yes, the recipe specifically states you can use either fresh or frozen blueberries. If using frozen, there's no need to thaw them beforehand.

What makes these Paleo Blueberry Zucchini Muffins moist?

The shredded zucchini adds natural moisture, while applesauce and coconut oil contribute to a tender, not-dry crumb, ensuring a delicious texture without eggs or dairy.

How should I store leftover Paleo Blueberry Zucchini Muffins?

Once completely cooled, store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.

Is there a substitute for coconut sugar in this recipe?

While coconut sugar provides a specific flavor and texture, you could try an equal amount of maple sugar or a granulated sweetener like erythritol for a similar paleo-friendly option, though the taste may vary slightly.

5 years ago

Paleo Blueberry Zucchini Muffins
[Vegan]

KC By: Kat Condon

Author Bio

Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness... Read More

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Close-up of several golden-brown Paleo Blueberry Zucchini Muffins, some topped with extra blueberries, cooling on a wire rack.

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Paleo Blueberry Zucchini Muffins [Vegan]

Dairy Free

Vegan

These Paleo Blueberry Zucchini Muffins are grain-free, dairy-free, refined sugar free and vegan! Bursting with blueberries and full of shredded zucchini, these muffins are soft, fluffy and perfectly sweet.

Ingredients You Need for Paleo Blueberry Zucchini Muffins [Vegan]

2 cups almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 cup almond milk
1 teaspoon apple cider vinegar
2 tablespoons applesauce
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
1 cup blueberries, fresh or frozen

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How to Prepare Paleo Blueberry Zucchini Muffins [Vegan]

Preheat the oven to 350ºF. Line a muffin tin with liners. Set aside.
In a bowl, mix together the almond milk, apple cider vinegar, applesauce, coconut oil and vanilla extract.
Add the almond flour, coconut flour, baking powder, cinnamon, sea salt and coconut sugar and mix well. Stir in zucchini until just incorporated, followed by the blueberries.
Fill each muffin tin ¾ way full. Top with additional blueberries, if desired.
Bake for 20-25 minutes or until toothpick comes out clean. Allow muffins to cool for 10 minutes before gently removing from pan and cool completely on a rack.