Description
These moist, tender muffins combine the sweet tartness of blueberries with the natural richness of maple syrup and subtle zucchini flavor. A guilt-free breakfast or snack option packed with goodness and easy to make.
Ingredients
2 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
3/4 cup pure maple syrup
1 cup unsweetened applesauce
1/3 cup extra virgin olive oil
1 tbsp vanilla extract
2 cups grated zucchini
1 cup fresh blueberries
Instructions
Preheat oven to 375°F (190°C)
Line a muffin tin with liners
In a large bowl, whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt
In a separate bowl, combine maple syrup, applesauce, olive oil, and vanilla extract
Mix wet and dry ingredients until just combined
Fold in grated zucchini and blueberries
Spoon batter into prepared muffin tin, filling each cup about two-thirds full
Bake for 20-22 minutes, or until a toothpick inserted into center comes out clean
Cool slightly in tin before transferring to a wire rack
Notes
Ensure zucchini is well-drained to avoid sogginess
Freeze unbaked batter in muffin tins for easy future preparation
Top with a small amount of melted coconut oil for extra crustiness
Replace blueberries with chopped nuts or raisins if preferred
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 14g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg