Blueberry Lemon Zucchini Muffins

By carvalhohm

Ingredients

• 2 cups whole-wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon lemon zest
• ½ cup unsweetened applesauce
• 2 eggs, lightly beaten
• ½ cup low-fat buttermilk
• 3 tablespoons olive oil
• 1 cup zucchini, grated
• 1 cup blueberries, fresh or frozen

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees. Grease each cup in a standard 12-cup muffin pan, or use paper muffin liners. In a large bowl, combine flour, baking powder, salt and lemon zest. In a medium bowl, combine applesauce, eggs, buttermilk and olive oil. Add wet applesauce mixture to the flour mixture, stirring gently until barely combined. Stir in zucchini and blueberries. Divide batter evenly between muffin cups. Bake for 15–18 minutes or until golden brown.

Yields 12.

Calories: 128, Total
fat: 4.8g, Saturated fat: .9g, Cholesterol 31.4mg, Sodium: 67.3mg, Carbs: 18.3g,
Dietary fiber: 2.9g, Sugars: 3.2g, Protein: 4.2g