Blueberry Zucchini Muffins


  • 2 eggs, separated
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 cup oats, ground in to flour
  • 1 cup almonds, ground in to flour
  • 2 cups zucchini, grated
  • 1 pint fresh blueberries


Preheat oven to 350°F

Beat 2 egg whites until they form soft peaks. Add sugar slowly while continuing to beat. Add vanilla extract and pinch of salt. Slowly add yolks and mix gently.

Grind oats and almonds and add to bowl. Fold in blueberries and grated zucchini.

Spoon mixture in to 12 cup muffin tins and bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.