Description
These delicious blueberry zucchini muffins are a healthy way to start your morning, packed with flavor and nutrients.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 ½ cups whole wheat flour
- ½ cup honey or maple syrup
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, blueberries, honey (or maple syrup), applesauce, eggs, and vanilla extract.
- In another bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill the muffin cups about ¾ full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding chopped nuts or seeds.
- These muffins can be stored in an airtight container for up to 3 days.
- They freeze well; just thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg