So I know, zucchini isn’t really in period in January; it’s even more of a summer season vegetable. Nevertheless, I purchased several the other day before holiday because they were fairly inexpensive at the grocery store AND because I was planning on producing stuffed zucchini. Well, of course things never go as planned and I never really had the opportunity to utilize them up before I still left.

Admittedly, I love baking with zucchini as I feel it eliminates the necessity for excess oil or butter in recipes. Usually the zucchini provides more than enough moisture to trim most fat in two and add extra fiber and nutrition. Soon I’ll discover a way to incorporate it into some gluten free goodies. Promise.

These blueberry zucchini ones are pure gold among muffins. They’re made with whole wheat flour (I used white whole wheat grains), pure maple syrup instead of sugar, applesauce and zucchini to displace a lot of the unwanted fat in the formula, cinnamon and a variety of both vanilla and almond ingredients for a seriously addicting and healthful muffin. Best of all – they are Packed with blueberries. I produced Tony try one before he remaining for work one day. He known as me five minutes later to tell me how delicious these were (despite having the zucchini!).

I pointed out that they improved and better because the times go went by; you can even freeze them for active mornings! I appreciated mine spread using a salted almond butter

Ps. If you are any thing like me and purchase zucchini in winter months, here are some other recipes you might like: skinny zucchini banana delicious chocolate chip , double zucchini chocolates chip muffins and almost paleo zucchini brownies ! xoxo.

Good Morning Healthy Blueberry Zucchini Muffins

Prep period:

10 mins

Cook time:

20 mins

Total period:

30 mins


1 1/2 cups white whole wheat flour or whole wheat grains pastry flour

1 teaspoon cooking soda

1/2 cup genuine maple syrup (or honey)

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 tablespoons olive oil

1/3 cup unsweetened applesauce

3/4 cup fresh or frozen blueberries


Preheat oven to 350 levels F. Range a 12 cup muffin skillet with nonstick cooking spray or series with muffin liners. Either way I recommend using nonstick cooking food squirt. This guaruntees which they muffins will not stick to the liners or the pan.

In a large dish combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.

In a separate medium bowl, combine the next wet ingredients:zucchini, maple syrup, vanilla and almond extract, essential olive oil, applesauce, egg and milk until well combined. Increase dried out ingredients and stir until just mixed. Gently flip in blueberries.

Actually distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 19-22 mins or until toothpick inserted in to the middle of the muffin comes out clean. Great on wire rack for 10 minutes after that remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.

Muffins can be frozen; separately wrap muffins in ziploc hand bags or store them in a large freezer bag. Reheat for 30-45 mere seconds in the microwave or simply thaw them at space temperature.

To make vegan: Work with a flax egg instead of a chicken egg.

Hi Monique,

Is almond remove a must? I don’t think there is any available where I live. Is there a substitution?

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