Healthy Blueberry Zucchini Muffins1
So I know, zucchini is not actually in season in January; it’s more of a summer vegetable. However, I purchased several last week before vacation because they were pretty inexpensive in the grocery store AND because I had been planning on making stuffed zucchini. Well, of course things never go as planned and I never had the opportunity to use them up before I remaining.
Admittedly, I really like baking with zucchini simply because I feel it eliminates the necessity for excess oil or butter in recipes. Typically the zucchini provides plenty of moisture to slice most fat in half and add extra fibers and nutrition. Soon I’ll find a way to incorporate it into some gluten Free cheesecake recipe free goodies. Promise.
These blueberry zucchini ones are 100 % pure precious metal among muffins. They’re made with whole wheat grains (I used white whole wheat grains), genuine maple syrup instead of glucose, applesauce and zucchini to displace most of the excess fat in the formula, cinnamon and a mix of both vanilla and almond extracts for a significantly addicting and healthful muffin. On top of that – they’re LOADED with blueberries. I made Tony try one before he left for work 1 day. He known as me 5 minutes later to tell me how delicious these were (despite having the zucchini!).
I noticed that they improved and better because the days go passed; you can also freeze them for occupied mornings! I loved mine spread having a salted almond butter
Ps. If you are any thing like me and buy zucchini in winter season, here are some other recipes you may like: slim zucchini banana delicious chocolate chip , double zucchini delicious chocolate chip muffins and almost paleo zucchini brownies ! xoxo.
Good Morning Healthy Blueberry Zucchini Muffins
Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
1 1/2 cups white whole wheat grains or whole wheat pastry flour
1 teaspoon cooking soda
1/2 cup real maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
3/4 cup fresh or frozen blueberries
Instructions
Preheat oven to 350 degrees F. Collection a 12 glass muffin pan with nonstick cooking spray or range with muffin liners. Either way I would recommend using nonstick cooking food spray. This guaruntees they muffins will not stick to the liners or the pan.
In a big bowl combine the dry ingredients: flour, baking soda pop, cinnamon and salt; set aside.
In another medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dried out ingredients and mix until just mixed. Gently flip in blueberries.
Even distribute batter among muffin tins, filling on the subject of 3/4 of the way full. Bake for 19-22 mins or until toothpick inserted into the middle of the muffin arrives clean. Cool on cable rack for ten minutes then remove muffins and transfer to wire rack to finish air conditioning. Makes 12 muffins.
Muffins can be frozen; separately wrap muffins in ziploc luggage or store them in a big freezer bag. Reheat for 30-45 mere seconds in the microwave or simply thaw them at room temperature.
To make vegan: Work with a flax egg rather than a poultry egg.
Hi Monique,
Is almond extract a must? I don’t believe there’s any available where I live. Is there a substitution?