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.
Recipe by Happy Fit Mama at