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Moist and extremely healthy muffins!
Make and share this Zucchini-Blueberry Muffins recipe from Food.com.
- 1 1⁄2 cups shredded zucchini (about 1/2 of one large zucchini)
- 1⁄2 cup applesauce
- 1⁄4 cup old fashioned oats
- 1⁄2 cup white flour
- 3⁄4 cup whole wheat flour
- 1 egg
- 1⁄4 cup white sugar, plus
- 1⁄8 cup white sugar
- 1⁄8 cup brown sugar
- 2 teaspoons lemon juice or 2 teaspoons lemon zest
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 dash vanilla
- 1⁄3 cup blueberries
- Preheat oven to 325 degrees F and grease a muffin pan with pam.
- Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
- Let this mixture sit for about 15 minutes.
- In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
- Fold this into the first mixture.
- Stir in blueberries and add a dash of vanilla.
- Scoop the batter into muffin pan and sprinkle with cinnamon.
- Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
- *You can also double the recipe and still make only twelve, to make larger, heartier muffins.
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!
Great! I also made sure to squeeze out as much moisture from the zucchini as possible.
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...