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Courgette
Blueberry and zucchini muffins
A weird recipe for muffins, true: the batter has zucchini in it. But, so good. Super tasty and ideal for kids who never want to eat their vegetables.
Wait until they've gobbled them up. Then you can tell them they're full of zucchinis. Maybe they'll think different after that 😁
Recipe and photos: Eva van Asperen
Blueberry muffins with zucchini
So, yes the secret ingredient is zucchini. You don't taste it though.
Also, these goodies are vegan, gluten-free, and have no refined sugar. I've fooled many people - including kids - with these special muffins. Now you can too.
Prep time: 20 min, plus about 25 min in the oven.
Ingredients
This recipe is for 12 muffins:
- 180 ml unsweetened apple sauce
- 1 teaspoon apple cider vinegar
- 260 ml (±150 grams) grated zucchini
- juice from 1/2 lemon
- zest from 1 lemon
- 150 gr frozen blueberries
- 85 ml coconut oil
- 125 ml oat flour (ground oatmeal)
- 250 ml buckwheat flour
- 90 ml coconut sugar
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon baking soda
NB! This is a recipe based on cups, I have already put it in milliliters so it is easier for you to measure. And militers are not the same as grams.
Preparation:
1. Preheat the oven to 175˚C (top and bottom heat).
2. Melt the coconut oil au bain-marie.
3. Place paper cupcake holders in a cupcake/muffin baking pan.
4. Grate the zucchini with a coarse grater.
5. Put the apple sauce, vinegar, lemon juice, and coconut oil in a bowl and stir well.
6. Add the grated zucchini, stir again, then add all the dry ingredients and stir until everything is mixed, and forms a firm batter. If it is too firm, add some more apple sauce.
7. Add the blueberries straight from the freezer and stir them into the batter.
8. Divide the dough and place in the 12 muffin holders.
9. Bake the muffins for about 22-25 minutes until done (you'll know they are done when you tap on the bottom and it sounds hollow).
10. Remove them from the mold and let them cool before eating.
These muffins will keep for another week if you store them in the fridge, but eat them at room temperature.
Or freeze them and, straight from the freezer, warm them in an oven at 175˚C for 5-10 minutes and they taste like you just baked them, yum 😋
Last thing:
Most people think that vegetables don't belong in sweets, and decide they don't like it before they even try it.
So, I let them taste these muffins first before mentioning what's inside 😇 It's the easiest way to help them realize that zucchinis are delicious in sweets 😆
Eva
Recipes
- Curry with snow peas, sugar snaps and turnips
- Quick zucchini soup with herbs galore
- Berry muffins with zucchini