Blueberry Zucchini Muffins
Ingredients
- 3/4 Cup Whole wheat flour
- 3/4 Cup All Purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 Cup shredded zucchini not peeled, squeezed of excess moisture
- 1/2 Cup pure maple syrup (or honey)
- 3/4 teaspoon pure vanilla extract
- 2 tablespoons melted butter
- 1/3 Cup unsweetened applesauce
- 1 egg
- 1/4 Cup whole milk
- 1 Cup fresh or frozen blueberries
Instructions
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Preheat oven to 350°F. Grease a 12 cup muffin pan with nonstick spray, (I recommend this one.) or muffin liners (also sprayed).
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In a large bowl, combine the dry ingredients: flours, baking soda, cinnamon and salt; set aside.
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In a medium bowl, add the following wet ingredients: shredded zucchini (squeezed of all excess moisture in paper towel or towel), maple syrup, vanilla extract, melted butter, applesauce, egg & milk. Mix until well combined.
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Add wet ingredients to dry ingredients & mix until just combined. Gently fold in blueberries.
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Evenly distribute batter into muffin pan, filling about 3/4 full. Bake for 22-30 min or until toothpick inserted into the middle of the muffin comes out clean. Cool in pan on wire rack for 10 minutes, then transfer muffins out of pan to wire rack to finish cooling. Makes 12 regular size muffins.
Recipe Notes
Muffins freeze well. When completely cooled, wrap individually in plastic wrap, then into ziploc freezer storage bags. Reheat for 30-45 seconds in the microwave or simply thaw at room temperature.
Recipe adapted from Ambitious Kitchen.