Blueberry and Zucchini Breakfast Muffins

I cannot wait for you to try these delicious Blueberry and Zucchini Breakfast Muffins. They have become such a favourite in my house and are the perfect morning or afternoon tea with a smoothie or matcha latte.The kids love my Blueberry and Zucchini Muffins and I love that I can store them in the freezer and easily pull one or two out in the morning for a quick snack.I can’t wait for you to try them. The perfect healthy little treat for the whole family.Why I love these Blueberry and Zucchini Breakfast Muffins;

1. They contain walnuts which are one of the best sources of omega 3’s
2. They have oats which help keep you fuller for longer and are great for breastfeeding mama’s
3. You can add your favourite dried fruit. I love using dates
4. They contain zucchini for a boost of veg
5. They have blueberries for antioxidants (and let's be honest to also encourage my kids to eat them haha)

Notes:

1. You could easily add in some dark chocolate chips at the end which tastes amazing but I love this without when I eat them. These are the ones I buy. 
2. They freeze well so I suggest even doubling the batch and storing the majority in the freezer for a quick snack.
3. I used wholegrain spelt flour for extra goodness but plain spelt flour also works well.
4. I used wild blueberries in mine as they are richer in antioxidants than normal blueberries and the size is slightly smaller making them great for baking. Trust me you have to try these berries. These are the ones I buy.

Blueberry Zucchini Breakfast Muffins

Serves 12 muffinsIngredients:Dry:

• 1 ½ cups of wholegrain spelt flour
• 1 cup of rolled oats
• 1 tsp of baking powder
• ½ tsp of baking soda
• 1 tsp of cinnamon
• Pinch of salt
• 1/3 cup of coconut sugar
• 1/3 cup of dried fruit (I used Medjool dates)
• ½ cup of walnuts crushed

Wet:

• ¼ cup of freshly squeezed orange juice (1 medium orange) + the zest
• 1 tbsp of chia seeds + 2 tbsp of water
• 1 cup of oat milk
• 1 medium zucchini finely grated
• 1 ripe banana mashed
• 1/3 cup of melted coconut oil
• 1 cup of frozen wild blueberries

Method:

1. Preheat the oven to 180 and line your muffin tray with muffin cases.
2. Prepare your chia egg by mixing the chia seeds and water into a bowl and letting it soak for 5 minutes.
3. In a large bowl add all the dry ingredients and mix.
4. Juice your orange and pour it into a bowl along with the zest. Add the rest of the wet ingredients except for the zucchini and mix.
5. Grate your zucchini onto a tea towel or into a nut milk straining bag and then squeeze out as much juice as possible. Throw the juice away or save it for a green smoothie and add the grated zucchini into your bowl with the wet ingredients.
6. Pour the wet ingredients including your chia egg into the dry and mix gently.
7. Add in your blueberries, gently mix and, then start scooping into the muffin cases.
8. Top with a sprinkle of coconut sugar and some rolled oats and then bake for 35 minutes. Let the muffins cool before storing them in the fridge for 5 days or in the freezer for 3 months.
9. I love serving mine warm with a spread of vegan butter (this is the one I buy) and a matcha latte. Such a yummy and healthy little snack that is perfect for the whole family.

If you end up making these please tag me at @wellnessbyreneebrown so I can take a look.Renee x