Recipe: Blueberry Zucchini Cinnamon Muffins

This recipe is meant to yield one loaf of bread but I didnt have a loaf tin so I used muffin holders instead and got 8 big muffins :D

Dry ingredients:
1 1/2 cups oat flour
1/2 cup oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 punnet of blueberries
3/4 cup grated zucchini (with peel)

Wet ingredients:
2 eggs
3/4 cup maple syrup/honey
1/4 cup olive oil

Directions:

Preheat oven to 180C. Grease loaf tin or line with parchment paper.

In a large bowl, sift together flour, salt, baking powder and cinnamon.

In another bowl, beat the eggs, Whisk in the maple syrup/honey and olive oil. Combine wet ingredients with dry ingredients. Stir in grated zucchini and fold in the blueberries. Pour batter into loaf tin/muffin holders. Bake for 30 minutes and then reduce heat to 160C and bake for 10min. Let cool on wire rack.

Anyway, these turned out so much better than expected. Never thought of using Zucchini in baking and never thought it’d turn out this great! No sugar added and it was still sweet and moist enough! :) Must try Zucchini Chocolate cake next! :)

Baking: Muffins, Recipes

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