Category Archives: Recipes

Blueberry Zucchini Greek Yogurt Muffins

This Blueberry Zucchini Greek Yogurt Muffins recipe is a healthy, gluten free family favorite.

Have you ever read the book, Blueberries for Sal?

It’s about a young girl who is picking blueberries with her mom and ends up finding a bear doing the same thing.

I had my own version of it when I was a kid.

My family was out picking blueberries in the woods. My dad had gone up ahead of everyone. Suddenly, he came running back down the trail, yelling for us all to get to the car fast. There was a bear up the trail from us picking blueberries too.

We made it back to the car without ever seeing the bear. I still remember being in the backseat, scared beyond belief, locking the doors. Because that would keep a bear away, right?

Through the years, I always remember that story whenever we are out hiking and stumble upon a patch of wild blueberries.

Blueberry Zucchini Muffins

Over the weekend, Ron and I split the kids up for date days with each. The girls went back to school shopping and out to lunch. The boys went hiking. I really wanted to go hiking too but I took one for the team this time around.

As luck would have it, the boys picked the right marvelous mountain to hike. It’s known for having oodles of wild blueberries at the summit. Ron was prepared with containers just in case the blueberries were still around. And were they ever. He said it’s the best bunch he’s ever seen up there.

So when the boys came home with fresh blueberries, I knew I had to make something yummy.

And if you are wondering, they didn’t get chased by any bears.

If you’ve never had wild blueberries, you’ve never had a true blueberry. They are so much sweeter and flavorful than any other blueberry you’ll find despite their small size.

I had fresh garden zucchini that I was going to make my Easy Morning Glory Muffins with. Why not add blueberries?

Blueberry Zucchini Greek Yogurt Muffins


Blueberry Zucchini Greek Yogurt Muffins
  • 1½ Cup Oat Flour
  • ½ Cup Coconut Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ¼ tsp Salt
  • 1 Large Egg
  • ¾ Cup Whole Milk Greek Yogurt (I use Stonyfield)
  • ½ Cup Coconut Palm Sugar
  • ¼ Cup Unsweetened Almond Milk
  • 1 tsp Pure Vanilla Extract
  • 1 Cup Shredded Zucchini (squeezed dry)
  • 1 Cup Blueberries (fresh or frozen) + more for sprinkling
  1. Preheat oven to 350 degrees. Grease muffin tin or line with cups.
  2. In a medium size bowl, mix together oat flour, coconut flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In another medium size bowl, mix together egg, Greek yogurt, coconut sugar, almond milk and vanilla.
  4. Add dry ingredients to wet. Mix till combined.
  5. Fold in zucchini and blueberries. Do not over mix.
  6. Fill muffin cups with ice cream scoop till ¾ full.
  7. Sprinkle additional blueberries on top of the batter if desired.
  8. Place in oven and bake 24 minutes or until done.
  9. Let cool in tin for 10 minutes before removing to wire rack to cool completely.


Feel free to use whatever blueberries you have on hand. Although, if you have the option of wild, always go with wild!

Try this healthy Blueberry Zucchini Greek Yogurt Muffins recipe for an easy snack for the whole family to enjoy.

If you are overloaded with blueberries or zucchini right now, I’ve got more recipes for you:

Kale Blueberry Superfood Salad

Blueberry Lemon Chia Seed Mini Muffins

4 Ingredient Pesto Zoodles

Easy Morning Glory Muffins

Chocolate Zucchini Bread

Zucchini Muffins

Fresh Zucchini and Tomato Salad

Linking up with Meatless Monday.

Have you ever had a close encounter with a bear?

What’s your favorite seasonal fruit or veggie?




Coconut Apricot Bites

Try these Coconut Apricot Bites for an easy 4 ingredient snack that's nutritious and delicious.

At the beginning of the year, I came up with the brilliant idea to go back and clean up old posts with better pictures, pinnable images, fix broken links, etc.  My hope was to try to update a recipe and/or workout at least once a month.

I did one and forgot about that goal.

Until today!

Yesterday it was a rainy, miserable day. We were stuck inside so it was the perfect time for meal and snack prep for the week. I wanted to make something that I hadn’t made it awhile. While browsing my Recipe tab, I stumbled upon my Coconut Apricot Bites.


With 4 ingredients, all you need to do is dump, blend and roll to a delicious snack for the whole family. Dump, blend and roll – that’s pretty much my life philosophy.

Try these gluten free, vegan, no bake Coconut Apricot Bites for a nutrtitious snack. happyfitmama.comThe kids have already requested bites for their school snacks this week. Of course they were waiting (im)patiently as I rolled each bite. And then they proceeded to steal 2 or 6. I don’t blame them at all for sneaking bites. A few landed in my mouth too. For quality control testing purposes of course.

5.0 from 1 reviews
Coconut Apricot Bites
  • ½ C Unsweetened Shredded Coconut
  • ½ C Unsulfured Dried Apricots
  • ½ C Sunflower Seed Butter
  • 1 tsp Pure Vanilla Extract
  1. Place all ingredients in a food processor.
  2. Blend till evenly combined and sticky.
  3. Roll bites into ball size of your choice.
  4. Place in the refrigerator for 30 minutes.
  5. Enjoy!


Coconut Apricot Bites |

I’m not even a huge coconut fan and I love these bites. Why haven’t I made them in so long? And oddly enough, the recipe I updated back in January was my Coconut Banana Muffins. For someone who doesn’t like coconut, I sure make a lot of recipes with it!

Linking up for Meatless Monday.

How was your weekend?

Coconut – yay or nay?

9 Blog Recipes I Make Every Week

I’m a creature of habit.

I eat a lot of the same things every single week. When I like something, I like it. A lot and rarely get tired of it. I almost always have oatmeal (even when it’s 80 degrees with 100% humidity) or a big bowl of Greek yogurt, granola and fresh fruit for breakfast. Lunch is usually an Everything But the Kitchen Sink Salad (the best kind!) or leftovers from dinner the night before. Dinner is when things change a bit. We almost always have a pizza or taco night. Even my kid’s know the awesomeness of Taco Tuesday. Snacks are the same – a variation of a Stonyfield yogurt or a homemade bar/muffin/bread.

Don’t get me wrong, I like to try new recipes from friends, Pinterest and my favorite foodie blogs. But I have my staples. My favorites. Some are recipes that I have shared on HFM. Some are not. If you have ever wondered if bloggers that share recipes actually make their own recipes, I am here to tell you that – Yes, I absolutely do! Sometimes I post a recipe and it becomes part of weekly meal plan or snack list. But sometimes I post something and I never make it again. It’s not because it didn’t taste good, it just didn’t make it into the rotation. It happens! Like I said, I like what I like. I was inspired by this recent post to share my own favorites.

Here are 9 blog recipes that I make every week (or almost every week).


3 Ingredient Cookie Bites

3 ingredient cookie bites

This recipe is so simple and absolutely delicious. These are the perfect portable snacks for my kid’s lunches (and mine!), hiking or just to have in the fridge for a snack attack. Just a word of caution – they are very addicting. I recommend doubling the batch!

Blueberry Lemon Chia Seed Mini Muffins

Blueberry Lemon Chia Seed Mini Muffins -

I make these muffins quite often. Sometimes it’s blueberry. Sometimes it’s mixed berry. Sometimes it’s chocolate chip. But they are always, always delicious. And always, always gobbled up quickly.

Coconut Banana Muffins

Enjoy a grain free Coconut Banana Muffin as a healthy snack or a breakfast on the go.

It’s a rare that we have brown bananas in our house. But when we do, banana bread or these muffins are a top priority. And it makes your house smell ahhh-mazing while they are baking.

Easy Morning Glory Muffins

Super easy and delicious Morning Glory Muffins

I have been making these every single week for the past 4 months as part of my kid’s lunches. One bowl, grain free, a dose of veggies and no refined sugar – definitely a winning recipe!

Super Power Smoothie Bowl

Super Power Smoothie Bowl |

Now that the weather is warming up, smoothie bowls are back in my life. The toppings are endless. And the best part is that it keeps me full for hours. Which to be honest, is really hard to do.

Roasted Corn Black Bean Soup

Roasted Corn Black Bean Soup 2 -

During the winter months, soup is a weekly standard. This recipe is a family favorite. It’s so easy to whip up on a busy weeknight to enjoy with some homemade cornbread.

4 Ingredient Pesto Zoodle Salad

Quick and easy Pesto Zoodle Salad happyfitmama.comI’m still on the Zoodles train and loving my spiralizer. In fact, this recipe is on my meal plan for this week but I’m adding shrimp to it. YUM!

Baked Broccoli Slaw Egg Rolls

A great recipe for a healthy version of a favorite take out food - Baked Broccoli Slaw Egg Rolls

This is one of Ron’s favorites. I love it too. It’s the perfect recipe that has the take out taste but is so much better for you. We sometimes make this the main meal or will pair it as an appetizer for Peanutty Noodle Chicken Stir Fry.

Kale Blueberry Superfood Salad

kale blueberry superfood salad 3

This recipe is great all year ’round but is even better during the summer. Why? Fresh kale, cucumbers from the garden and wild blueberries make it 10x better. And don’t forget to massage your kale!

I’m linking up with Meatless Monday today.

Do you have certain foods or recipes that you eat every single week?