Good Morning Healthy Blueberry Zucchini Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
121 kcal
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Course
Breakfast, Lunch, Baked Goods
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Cuisine
American
Good Morning Healthy Blueberry Zucchini Muffins
Description
Good Morning Healthy Blueberry Zucchini Muffins integrate white whole wheat flour, baking soda, cinnamon, and salt with moist ingredients including shredded zucchini, pure maple syrup, vanilla and almond extracts, olive oil, unsweetened applesauce, egg, and almond milk. Fresh or frozen blueberries are folded in to distribute bursts of berry flavor. The combination produces muffins that are tender and moist due to the zucchini and applesauce, while whole wheat flour gives them a subtle nuttiness and fiber content.
They bake at 350°F in a 12-cup muffin pan lined with nonstick spray or liners, filling each about three-quarters full. Baking times vary between 22 and 30 minutes depending on oven and muffin size, tested by toothpick doneness. The muffins cool briefly in the pan before releasing to cool fully on a rack.
This recipe offers adaptations for dietary needs like vegan substitutions using flax eggs and gluten-free flour options (though not fully tested). Banana can replace applesauce if unavailable. The muffins suit morning meals or snacks that include vegetables in a convenient, handheld form with the sweetness from blueberries and maple syrup balancing the zucchini’s mild flavor.
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 zucchini shredded, 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 almond milk unsweetened; any milk will work
- 1 cup blueberries fresh or frozen
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
- Use nonstick cooking spray to ensure muffins do not stick to liners or pan, aiding in easy removal.
- For a vegan version, substitute the egg with a flax egg made by mixing ground flaxseed with water.
- Gluten-free options include all-purpose gluten-free flour, chickpea flour, or oat flour; suitability may vary without testing.
- If out of applesauce, mashed banana is a suitable substitute to maintain moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 121cal | 6% |
| Carbohydrates | 21.9g | 7% |
| Protein | 2.7g | 5% |
| Fat | 3.1g | 5% |
| Fiber | 2g | 8% |
| Sugar | 11.2g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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