Blueberry Zucchini Muffins
Cook time:
Total time:
Serves: 20 muffins
- 3 cups white whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 Tablespoon cinnamon
- 3 eggs, beaten (I use 2 eggs, 1 flax egg (1 T milled flax seed mixed with 3 T water))
- ¾ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ½ cup applesauce
- 3 teaspoons vanilla extract
- 2 cups finely shredded zucchini
- 2¼ cups fresh blueberries, rinsed, stems removed
- Preheat oven to 350 degrees. Prepare muffin pan with cooking spray or line with paper liners.
- Mix flour, salt, baking powder, baking soda and cinnamon in a medium bowl.
- In a large bowl, mix together on low: eggs (flax egg if using), white sugar, brown sugar, oil, applesauce, vanilla extract. Stir in zucchini.
- Add flour mixture to wet ingredients. Mix on low speed until combined. Fold in blueberries.
- Divide mixture evenly among 20 muffin cups. Bake 20 minutes or until toothpick comes out clean.
If your berries are particularly tart you might want to increase the amount of sugar used or add some stevia for extra sweetness without the guilt.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/blueberry-zucchini-muffins/
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