Zucchini-Blueberry Muffins

"Moist and extremely healthy muffins!"
 
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Ready In:
45mins
Ingredients:
16
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. Great! I also made sure to squeeze out as much moisture from the zucchini as possible.
     
  3. 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...
     
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