Good Morning Healthy Blueberry Zucchini Muffins

Name: Good Morning Healthy Blueberry Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 1/2 cups white whole wheat flour or whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup shredded zucchini, squeezed of excess moisture with a paper towel; 1/2 cup pure maple syrup (or honey); 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 2 tablespoons olive oil (or sub melted butter); 1/3 cup unsweetened applesauce (or apple butter); 1 egg; 1/4 cup unsweetened almond milk (any milk will work); 1 cup fresh or frozen blueberries

User Reviews

5.0

351 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
121 kcal
Course
Breakfast, Lunch, Baked Goods
Cuisine
American

Good Morning Healthy Blueberry Zucchini Muffins

Stella Guerrero

Report

Healthy blueberry zucchini muffins made extra moist thanks to zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly, too!

Share:

I Made This!

263 people made this

Print

70 people printed this

Save this

210 people saved this

Ingredients

Servings

1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini, squeezed of excess moisture with a paper towel
1/2 cup pure maple syrup (or honey)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil (or sub melted butter)
1/3 cup unsweetened applesauce (or apple butter)
1 egg
1/4 cup unsweetened almond milk (any milk will work)
1 cup fresh or frozen blueberries

Add to Shopping List

Instructions

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.

Notes

See the full post for tips, tricks & freezing instructions.
To make vegan: Use a flax egg instead of a regular egg.
To make gluten free: I recommend subbing all purpose gluten free flour, chickpea flour or oat flour. Please note that I haven't tested them with a gluten free sub, so can't be certain they will work.
Out of applesauce? I think 1 mashed banana would work well.