Blueberry Zucchini Muffins
Start your day with these delightful Blueberry Zucchini Muffins that combine the goodness of blueberries and zucchini for a nutritious breakfast treat.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon optional for added flavor
Wet Ingredients
- 1 cup grated zucchini squeezed to remove excess moisture
- 1.5 cups fresh or frozen blueberries
- 0.5 cups honey or maple syrup
- 2 large eggs or flaxseed eggs for a vegan option
- 0.25 cups coconut oil melted
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the whole wheat flour, oats, baking powder, baking soda, salt, and optional cinnamon. Stir until well blended.
- In a separate bowl, whisk together the grated zucchini, honey or maple syrup, eggs, melted coconut oil, and vanilla extract until fully combined.
- Pour the wet ingredient mixture into the dry ingredients and gently fold in the blueberries, being careful not to overmix.
- Using a spoon or ice cream scoop, fill each muffin cup about three-quarters full with the batter.
Baking
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For best results, use freshly grated zucchini and mix gently to avoid tough muffins. You can also experiment with various add-ins such as nuts or chocolate.