Healthy Blueberry Zucchini Muffins
These blueberry zucchini muffins are packed with healthy ingredients and taste delicious. They are moist thanks to the zucchini and naturally sweetened with pure maple syrup.
Equipment
- muffin tin
- standard muffin cupcake liners
- cookie scoop
- box grater
Ingredients
Dry Ingredients
- 11/2 cup all-purpose flour use oat flour for a gluten-free option
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
Wet Ingredients
- 2 large eggs
- 1 medium organic apple
- 1 ripe banana
- 1/3 cup almond milk
- 1/3 cup coconut oil or butter, melted
- 1/4 cup pure maple syrup
- 1 cup grated zucchini
- 2/3 cup wild blueberries
Instructions
- In a large bowl combine the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt; set aside.
- Shred the zucchini using a grater, then pat dry with a paper towel.
- Cut the apple and remove the core; place in blender with the almond milk and maple syrup; blend until smooth.
- Melt the coconut oil or butter.
- Mash the banana in a bowl; add eggs, coconut oil, and ingredients from the blender and mix.
- Preheat oven to 350 degrees F.
- Line a 12-cup muffin pan with nonstick cooking spray or line with muffin liners.
- Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in the zucchini and blueberries.
- Evenly distribute batter among muffin tins, filling about 3/4 of the way full.
- Bake for about 22 minutes or until toothpick inserted into the middle of the muffin comes out clean.