Super Healthy Blueberry Zucchini Muffins (Vegan and Gluten Free)

This is an adaptation of one of my old recipes.  I originally created these for my kids to grab for breakfast on the go.  I like using beans, veggies, whole grains and as little sugar as possible when I made these "Breakfast Breads and Muffins.  I use my Vita Mix to grind everything as smooth as possible, so it resembles a more traditional muffin.


Blueberry Zucchini Muffins

Dry Ingredients:

• 2 cups oats, ground (measure before grinding)
• 1 cup brown rice flour
• ¼ cup chickpea or yellow split pea flour
• 1 tbsp cinnamon
• 1/4 tsp nutmeg, cardamom
• ¼ tsp  kal stevia
• 1 tsp salt
• 2 tsp baking powder
• 1/3 cup sugar or sucanat (or ¾ cup sugar if not using stevia)

Wet Ingredients:

• 2 cup shredded zucchini (1 medium)
• ¾ cup cooked soy beans
• 3 tbsp chia seeds
• 1 banana
• 1 cup frozen blueberries
• ¾ cup water
• ¼ cup evoo
• Juice and zest of 1 lemon
• 1 tst almond extract
• 1 tst vanilla extract
• 1 tst lemon extract (optional)

Optional: 1 c walnuts, cinnamon sugar

Method: 

1. Preheat oven to 375
2. Mix the dry ingredients together and make a well in the middle.
3. Shred the zucchini, place in a separate mixing bowl
4. Process of the rest of the wet ingredients then mix with the zucchini. Fold into dry mixture (adding nuts if desired)
5. Spray a muffin tin with cooking spray and scoop ¼ c for each muffin. Top with some cinnamon sugar if desired. Bake for 25 minutes
6. Yield: 18 muffins