Healthy Blueberry Zucchini Muffins
These secretly healthy Blueberry Zucchini Muffins are loaded with fruits, veggies, AND whole grains! Just 10 mins of prep for a week of yum.
Servings: 12 muffins
Calories: 160kcal
Cost: $5.58 or $0.47 per muffin
Equipment
Ingredients
- 1 ½ cups whole wheat pastry flour (or half all-purpose and half whole wheat flour)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup shredded zucchini (measure after squeezing)
- ½ cup plain Greek yogurt
- ⅓ cup coconut sugar (or brown sugar, packed)
- ¼ cup pure maple syrup
- ¼ cup avocado oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350° and line a 12-count muffin tin.
- In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Squeeze the shredded zucchini of excess moisture using several layers of paper towels. Measure out 1 cup of squeezed shredded zucchini and set aside.
- In a large mixing bowl, whisk together the Greek yogurt, coconut sugar, maple syrup, oil, eggs, and vanilla until there are no lumps remaining.
- Add the dry ingredients and stir until roughly combined but not smooth (do not fully mix).
- Add in the 1 cup of squeezed zucchini along with the blueberries, stirring until just combined.
- Scoop the batter evenly into the 12 muffin cups (about ¾ full), then bake in the preheated oven for 19-21 minutes, or until a toothpick inserted in the centers comes out clean. Allow to cool, then serve!
Nutrition
Serving: 1muffin | Calories: 160kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Sodium: 191mg | Fiber: 3g
