Blueberry Zucchini Muffins


1 packet IP Blueberry Muffin Mix

1/3 Cup zucchini – finely grated, excess water squeezed out

1/8 tsp. baking soda

1/2 tsp. cinnamon

Pinch of salt

1/2 beaten egg

1 Tbsp. milk or half & half

2 tsp. grapeseed oil

1 Tbsp. Ideal Protein Maple Syrup


Preheat oven to 350 degrees.

Line two (2) muffin cavities with parchment liners to prevent sticking.

In a small bowl add Blueberry Muffin Mix, baking soda, cinnamon, and a pinch of salt.

In another small bowl add egg, zucchini, milk, oil, and maple syrup. Combine well.

Add wet ingredients into dry and mix until smooth.

Divide batter evenly between the paper liners.

Bake for 20 minutes.

Remove from oven and cool.

Tip: Wash, dry and finely grate zucchini, measure before squeezing excess water out.

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