I’m always on a mission to sneak more veggies into my kid’s lunch. 💚 These Sneaky Zucchini & Blueberry Muffins are sweet, soft, and packed with seeds, fruit, and just enough veggie to make you feel like a lunch-packing legend. 🥒🫐 Perfect for snacks, lunchboxes, or freezing ahead for those “what do I pack?” mornings. Full recipe below! Sneaky Zucchini & Blueberry Muffins Ingredients: -1 cup finely grated zucchini -1 tsp salt -1/3 cup + 2 tbsp hulled pumpkin seeds -1/4 cup + 1 tbsp hulled sunflower seeds -1 tbsp demerara sugar -1 tsp chia seeds -1 tsp poppy seeds -1 cup @bobsredmill all-purpose flour -1/2 cup @bobsredmill whole wheat flour -2 + 1/4 tbsp baking powder -1 + 1/2 tsp ground cinnamon -2 eggs, room temperature (see notes for vegan/allergy friendly sub) -1/2 cup coconut oil, warmed gently to liquefy -1/3 cup packed light brown sugar -1/3 cup maple syrup -2 tbsp vanilla extract -3/4 cup fresh or frozen blueberries Instructions: 1. Preheat oven to 325°F and position the rack in the center. Lightly grease silicone baking trays. 2. Mix grated zucchini with salt and set aside in a strainer to drain. 3. Toast ⅓ cup pumpkin seeds and ¼ cup sunflower seeds for 15 minutes. 4. In a small bowl, combine the remaining seeds with demerara sugar, chia seeds, and poppy seeds for the topping. Set aside. 5. In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and cinnamon. Stir in the toasted seeds. 6. Squeeze out excess moisture from the zucchini and add to a large mixing bowl. 7. Add eggs (or flax eggs), melted coconut oil, brown sugar, maple syrup, and vanilla. Whisk until smooth. 8. Add dry ingredients to the wet and stir until mostly combined. Fold in blueberries. 9. Scoop batter into trays using a ¼ cup measure. Lightly spread to fill the wells and sprinkle with the topping. 10. Bake 20–24 minutes, until golden and domed. 11. Let cool completely before removing from trays. Enjoy! Notes: -For egg-free version: sub 2 tbsp flax meal mixed with 1/4 cup hot water and allow to cool