I woke up the other morning craving a blueberry muffin; and the only thing better than a muffin, is a mini muffin.
Tip: When you bring berries home rinse first, then soak in a bowl of water with a tablespoon of vinegar. Drain, rinse and dry. They will keep so much longer.
Whole Wheat Zucchini Blueberry Crumb Muffins
“Now that’s a mouthful”
Muffins:
· 1 cup Whole wheat flour
· 2 Tbl Coconut flour (Anthony’s Goods)
· ¾ C Coconut and or Date sugar (Again I use Anthony’s goods, I mix the two because I use them so frequently and they are interchangeable. They do tend to be dryer than white sugar so if you are substituting add either a little less sugar or add a little more liquid to your recipe)
· 1 tsp Baking soda
· 1 tsp Cinnamon
· ½ tsp Himalayan Pink salt
· ½ cup Mashed banana
· ¼ cup Sunflower or olive oil
· 1 large Egg lightly beaten
· 2tsp Vanilla extract
· 1 ½ cup Zucchini (Shredded then wrap in paper towels or a kitchen towel and squeeze out as much liquid as you can)
· 1 heaping cup of fresh Blueberries (make sure these have been completely dried off)
Crumb topping:
· 2 ½ Tbl Whole Wheat Flour
· 1 tsp Coconut Flour
· 3 Tbl of Date/Coconut sugar
· ½ tsp cinnamon
· 1 ½ Tbl cold butter
· 1 ½ Tbl coconut oil (I only used this because I had such a tiny amount of butter. Not necessary, you can always use either all butter or all oil)
I highly recommend starting this recipe with the crumb topping. Add all ingredients to a little bowl and either mash with the back of a fork or dig right in with your hands. Then pop into the fridge to chill. The topping will be cold before going into the oven. (If the butter and/ or oil is melted, the result will not be a crumb topping, just a soggy sugary muffin top)
Directions
· Preheat oven to 350 degrees
· Line mini muffin tin with paper liners (or grease)
· Whisk together the dry ingredients
· Whisk together mashed banana, oil, egg, and vanilla extract
· Add your wet ingredients to your dry mixture. Batter will be thick, this is Okay.
· Mix in your shredded zucchini
· Gently add in your blueberries
· Fill mini muffin tin with batter, top with cold crumb topping
· Bake 12-15 minutes (Check by using a toothpick- if it comes out clean, you are done)
If you do not have a mini muffin tin feel free to use any size, just increase cooking times. 12 muffin tin 25-30 mins and Six jumbo muffins would probably bake for 45 minutes or so, checking after 30.
Happy Baking!