Zucchini-Blueberry Muffins

Total Time
45mins
Prep 20 mins
Cook 25 mins

Moist and extremely healthy muffins!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F and grease a muffin pan with pam.
  2. Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
  3. Let this mixture sit for about 15 minutes.
  4. In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
  5. Fold this into the first mixture.
  6. Stir in blueberries and add a dash of vanilla.
  7. Scoop the batter into muffin pan and sprinkle with cinnamon.
  8. Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
  9. *You can also double the recipe and still make only twelve, to make larger, heartier muffins.
Most Helpful

5 5

This was so very delicious. I used a whole large zucchini and squeezed out the moisture. Added some extra blueberries and 1T of agave for a little more sweetening. In addition to cinnamon, I added some clove, nutmeg, and ginger. Moist and healthy!

5 5

Great! I also made sure to squeeze out as much moisture from the zucchini as possible.

4 5

These were very good! The batter was a bit dry, but that might be because my applesauce was homemade and not very liquidy. I added some apple juice and that did the trick! I was pleasantly surprised at how moist and yummy these are; they aren't the dense nuggets that "healthy" muffins can be. You can't beat the nutritionals, either. I will keep this one, and I'm SO tempted to add nuts next time...