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Healthy Blueberry Zucchini Muffins (Naturally Sweetened)

plate of blueberry zucchini muffins
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Moist, naturally sweetened healthy blueberry zucchini muffins made with banana, apple, and maple syrup. These easy healthy zucchini muffins are soft, fluffy, and perfect for breakfast or meal prep.

Ingredients

  • 1 ½ cups all-purpose flour (or oat flour for gluten-free)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • Pinch of salt
  • 2 eggs
  • ¼ cup coconut oil, melted (or butter)
  • ⅓ cup maple syrup
  • ½ cup almond milk (or milk of choice)
  • 1 ripe banana, mashed
  • 1 apple, cored
  • 1 cup shredded zucchini (moisture squeezed out)
  • ¾–1 cup fresh blueberries

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or use non-stick liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In a blender, combine apple, almond milk, and maple syrup. Blend until smooth.
  4. In another bowl, mash banana. Add eggs, melted coconut oil, and blended mixture. Mix well.
  5. Add dry ingredients to wet ingredients and stir until just combined.
  6. Fold in shredded zucchini and blueberries.
  7. Divide batter evenly among muffin cups, filling about ¾ full.
  8. Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
  9. Let cool before serving.

Notes

  • Squeeze excess moisture from zucchini to avoid soggy muffins
  • Use ripe banana for natural sweetness
  • Fresh blueberries work best (frozen may add extra moisture)
  • Store in fridge up to 5 days or freeze up to 3 months

Find it online: https://reachwellth.com/healthy-blueberry-zucchini-muffins/