Healthy Blueberry Zucchini Muffins

Recipe for Good Health

These easy-to-make blueberry zucchini muffins are extra moist, thanks to zucchini and applesauce.

They’re naturally sweetened with pure maple syrup instead of sugar.

Plus, they’re freezer friendly so you can enjoy them whenever you choose.

blueberry-muffin

Ingredients:

1.5 cups of white whole wheat flour or whole wheat pastry flour

1 teaspoon of baking soda

1 teaspoon of cinnamon

1/4 teaspoon of salt

1 cup of shredded zucchini, squeezed of excess moisture with a paper towel

1/2 cup of pure maple syrup

1/2 teaspoon of vanilla extract

1/4 teaspoon of almond extract

2 tablespoons of olive oil (may substitute melted butter)

1/3 cup of unsweetened applesauce

1 egg

1/4 cup of milk (any milk will work; unsweetened almond milk is recommended)

1 cup fresh or frozen blueberries

 

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Line a 12-cup muffin pan with nonstick cooking spray or muffin liners.

In a large bowl, combine the flour, baking soda, cinnamon, and salt.

In a separate medium bowl, add the shredded zucchini, pure maple syrup, vanilla extract, almond extract, olive oil, applesauce, egg, and milk. Mix until well combined.

Then, incorporate both bowls into one large bowl and mix until just combined.

Gently fold in the blueberries.

Evenly distribute the batter among the muffin tins until each is about 3/4 full.

Bake for 22 to 30 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Cool for about ten minutes. Remove muffins and place them on a wire rack to continue cooling.

Makes 12 muffins.

If freezing, wrap each muffin individually in freezer-safe bags. To reheat, microwave for 30 to 45 seconds or thaw at room temperature

blueberry

Contact

828-400-1829

n.morris@whycornerstone.com

110 Heywood Rd #5B Arden, NC 28704

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