Contributed by Susan Hanks, Hanks Realty Group Stager
So yesterday ceremoniously marks the end of summertime and I even detected a slight crisp in the air on my morning walk today!
I’m not one to go headlong into pumpkin spice land too soon… but I will stick my toe into Fall by embracing seasonal veggies and fruits,
and the warmth of baked goods all in one!
I thought this recipe sounded so good. I have some zucchini I need to use so they will likely become breakfast in the form of these lovelies at some point this week! Y’all let me know if you’ve tried these or others that don’t quite hit the pumpkin mark, but have a slight hint of Fall to them!
Happy nearly Fall, y’all!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Ingredients in blueberry zucchini muffins
Healthy blueberry zucchini muffins made extra moist thanks to zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly, too!
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, squeezed of excess moisture with a paper towel
- 1/2 cup pure maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons olive oil (or sub melted butter)
- 1/3 cup unsweetened applesauce (or apple butter)
- 1 egg
- 1/4 cup unsweetened almond milk (any milk will work)
- 1 cup fresh or frozen blueberries
How to make blueberry zucchini muffins
- Prep your pan. Preheat your oven to 350 degrees F, line a 12 cup muffin pan with muffin liners, and spray the insides of the liners. This guarantees that the muffins will not stick to the liners or the pan.
- Mix the dry ingredients. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- Make the batter. In a separate medium bowl, mix all of the wet ingredients together until well combined. Add the dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
- Divide & bake. Evenly distribute batter among muffin tins, filling about 3/4 of the way full, and bake them up. Let them cool on a wire rack, and then enjoy!
