These flavorful zucchini and blueberry muffins are a tasty way to increase veggie intake and are perfect for picky eaters or veggie lovers. They combine rolled oats, blueberries, and grated zucchini for a healthy snack or breakfast option.
1: Preheat the oven to 375℉ degrees. Prep non-stick muffin cups, or grease an 8×8 baking dish with coconut oil.
2: In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.
3: Add eggs, milk, vanilla, coconut oil, and maple syrup/honey to the bowl. Stir to combine.
4: Fold in 3/4 cup blueberries and zucchini.
5: Place the mixture evenly in muffin cups or the greased pan.
6: Top with the remaining 1/2 cup blueberries.
7: Bake in the oven for 30-40 minutes or until the tops are golden brown and a toothpick comes out clean.
