Description
Healthy blueberry zucchini muffins made with maple syrup, applesauce, zucchini, and blueberries. Perfect for breakfast, snacks, and meal prep.
Ingredients
Scale
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons olive oil
- 1/3 cup unsweetened applesauce
- 1 egg
- 1/4 cup unsweetened almond milk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F and prepare a 12-cup muffin pan.
- Whisk together flour, baking soda, cinnamon, and salt.
- In another bowl mix zucchini, maple syrup, vanilla, almond extract, olive oil, applesauce, egg, and milk.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in blueberries gently.
- Divide batter evenly among muffin cups.
- Bake for 22 to 30 minutes until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a wire rack.
Notes
- Use a flax egg for a vegan version.
- Use gluten-free flour blend if needed.
- A mashed banana can replace applesauce.
- Freeze cooled muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 121
- Sugar: 11
- Sodium: 140
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 16