Blueberry Zucchini Muffins

By KimberlySeverino

Ingredients

• 1 1/2 cups white whole wheat flour or whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1/2 cup pure maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons olive oil
• 1/3 cup unsweetened applesauce
• 1 egg
• 1/4 cup unsweetened almond milk (any milk will work)
• 3/4 cup fresh or frozen blueberries

Details

Preparation time 10mins
Cooking time 30mins
Adapted from ambitiouskitchen.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
2. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
3. In a separate medium bowl, combine the following wet ingredients: zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined.
4. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
5. Evenly distribute batter among muffin tins, filling about 3/4 of the way full.
6. Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.