Blueberry Zucchini Muffins with Lavender

Blueberry Zucchini Muffins with Lavender

Blueberry Zucchini Muffins with lavender are made with whole wheat pastry flour to add fiber, date paste for sweetening, plus no butter or oil. These muffins are a delicious option for snacks, but healthy enough for breakfast, too!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 112kcal

Author Laura Yautz

Equipment

Ingredients

2 cups Whole Wheat Pastry Flour
2 teaspoon Lavender buds
2 teaspoon Baking Powder
Zest of 1 Lemon
1 ¼ cup Unsweetened Soy Milk
1 cup Shredded Zucchini liquid squeezed out
½ cup Date Paste
1 ½ cup Blueberries fresh or frozen

Instructions

Preheat the oven to 350°F.
Prepare your muffin tin by adding paper liners, or spraying each cup with nonstick cooking spray.
Measure the flour into a mixing bowl.
Put the lavender buds, along with a few spoons full of the flour from the mixing bowl, into a spice grinder, and grind until you get a smooth powder.
Pour the lavender flour into the mixing bowl, and add the baking powder and lemon zest. Mix well.
Combine the milk, shredded and squeezed zucchini, and date paste in another bowl, and mix well.
Add the zucchini mixture to the dry ingredients, and stir until just combined.
Now add the blueberries and gently fold into the batter.
Divide the mixture among the 12 muffin cups, filling each cup about ¾ full.
Bake for 22-28 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Allow to cool about 5 minutes in the pan, then remove the muffins and cool completely on a cooling rack.

Nutrition