Flaxseed, Blueberry, and Zuchini Muffins
A wholesome treat packed with antioxidants, fiber, and heart-healthy ingredients.
Prep Time
10 minutes
COOK Time
25 minutes
TOTAL Time
35 minutes
Flaxseed, Blueberry, and Zuchini Muffins
Savor the wholesome blend of oat flour, bananas, and zucchini enhanced with antioxidant-rich blueberries and a hint of warm spice from freshly grated nutmeg. Enjoy these mini muffins that not only delight your taste buds but also support skin health and help ease anxiety.
Ingredients (Serves 12 Mini Muffins)
- 2 cups oat flour
- 1 cup soy milk
- 1 cup mashed banana (about 2 overripe bananas)
- 2 cups grated zucchini (not squeezed)
- 1 cup blueberries
- ½ cup walnuts, pecans, chopped dates and/or raisins
- ¼ cup ground flax seed
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- 1 whole nutmeg (to grate)
Directions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the oat flour, ground flaxseed, baking powder, baking soda, salt, and cinnamon until well combined.
- Add Wet Ingredients: Stir in the grated zucchini and mashed bananas, mixing until the dry ingredients are just moistened.
- Incorporate Liquids: Pour in the soy milk and mix until everything is evenly combined.
- Grate Nutmeg: Grate the whole nutmeg into the batter, adding that warm, spicy flavor.
- Fold in Blueberries: Gently fold in the fresh blueberries and your choice of nuts, dates, or raisins.
- Fill & Bake: Spoon the batter into silicon muffin moulds, filling each one about three-quarters full. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool & Enjoy: Let the muffins cool in the pan for at least 20 minutes before removing them. Enjoy warm or at room temperature!