Healthy Blueberry Zucchini Muffins

These blueberry zucchini muffins are packed with healthy ingredients and taste delicious. Try these in place of your typical breakfast, and you’ll be delighted with the flavor.

Blueberry zucchini muffins are moist thanks to the zucchini, very easy to make, and naturally sweetened with pure maple syrup, so you don’t have to worry about indulging.

You can also make them ahead of time to freeze and pop in the toaster oven for a quick grab-and-go breakfast.

Zucchini is such a versatile squash. This was my first time baking with zucchini, and I was really pleased with the results.

The zucchini elevated the texture, and the taste blends so well with the ingredients, similar to avocado; I didn’t even taste it!

These healthy blueberry zucchini muffins are so delicious for morning breakfast or a snack. I still can’t get over how much I adore them.

Health Benefits of Zucchini Muffins

It’s hard enough to consume the necessary daily requirement of fruits and vegetables, so sneaking in zucchini is a great way to help.

Not only is zucchini loaded with nutrients, but it also provides enough moisture in the recipe to cut the excess fat in half and add extra fiber and nutrition.

It is rich in vitamins, minerals, and plant compounds offering several health benefits, ranging from improved digestion to a lower risk of heart disease.

By the way – zucchini is actually a fruit! Whatever it is, it’s an awesome addition to our diet and to this recipe.

Here are a few of the top health benefits of zucchini:

• Rich in Antioxidants: Zucchini contains beneficial plant compounds that help protect your body from damage by free radicals.

• Contributes to Healthy Digestion: Zucchini is rich in water and fiber, two compounds that promote healthy digestion by reducing your risk of constipation and symptoms of various gut disorders.
• Supports Vision: Adding zucchini to your diet may aid your vision. That’s partly because zucchini is rich in vitamin C and beta-carotene — two nutrients important for eye health.

Ingredients in Healthy Blueberry Zucchini Muffins

These healthy blueberry zucchini muffins are simple to make. This recipe yields 12 muffins. Here’s what you’ll need:

• All-purpose flour. It’s what I had on hand but opt for oat flour if you’re looking for a healthy or gluten-free option.
• Baking soda and baking powder. These ingredients will help your muffins bake up instead of cave in!
• Eggs pull it all together.
• Salt, just a pinch.
• Cinnamon, for flavor.
• Coconut oil or butter.
• Maple syrup, a natural sweetener in place of sugar.
• Almond milk, but feel free to use oat milk, soy milk, cashew milk or cow’s milk.
• An apple and banana – load up on the nutrition!
• Shredded zucchini for added moisture and vitamins.
• Blueberries because they’re freaking delicious.

How to Make Blueberry Zucchini Muffins

1. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt; set aside.
2. Shred the zucchini using a grater, then pat dry with a paper towel.
3. Cut the apple and remove the core; place in blender with the almond milk and maple syrup; blend until smooth.
4. Melt the coconut oil or butter.
5. Mash the banana in a bowl; add eggs, coconut oil, and ingredients from the blender and mix.
6. Preheat oven to 350 degrees F.
7. Line a 12-cup muffin pan with nonstick cooking spray or line with muffin liners. I recommend using nonstick cooking spray. I used liners, and too much of the muffin stuck to them!
8. Slowly add the dry ingredients to the wet ingredients and mix until combined.
9. Gently fold in the zucchini and blueberries.
10. Even distribute batter among muffin tins, filling about 3/4 of the way full.
11. Bake for about 22 minutes or until toothpick inserted into the middle of the muffin comes out clean.

The Secret to Moist Muffins & Tips for Baking

The zucchini is the secret to moist muffins of course! Here are some more tips for baking for the best muffins:

• Wash your zucchini, but no need to peel.
• Squeeze excess moisture from the shredded zucchini using a paper towel.
• Use fresh, not frozen blueberries.
• You’ll probably have leftover shredded zucchini; you can freeze it for later, so it doesn’t go to waste.
• Add some chopped walnuts or pecans to add a bit of crunch and nutty flavor.

Helpful Tools:

• Non-stick Muffin Tin – enough for 12 muffins
• Medium Cookie Scoop – for easily dispensing the batter into the muffin cups.
• These Paper Liners – I swear by them! They do not stick at all.
• Box Grater – use the fine side to shred zucchini into the perfect size for this muffin recipe.