Blueberry Zucchini Muffins

Blueberry Zucchini Muffins are packed with flavor, protein, fruits, and veggies! Furthermore, these muffins are sweetened with Maple Syrup, Orange juice, and the natural sweetness of freshly picked blueberries. Finally, serve Blueberry Zucchini Muffins as a healthy breakfast, snack, or traveling or school treat.

Blueberry Zucchini Muffins Ingredients

• King Arthur’s Whole Wheat Flour
• Baking Soda
• Cinnamon
• Pink Salt
• Zucchini, Grated
• Organic Maple Syrup, Agave Nectar, or Raw Honey
• Mexican Vanilla
• Orange Juice
• Orange Zest
• Avocado Oil
• Unsweetened Applesauce
• Sourdough Discard
• Non-Dairy Milk
• Blueberries

Making the Blueberry Zucchini Muffin Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, line a 12-cup Muffin Tin with Silicone Muffin Liners.
   • Note: This is a great Kid-Friendly step!
3. Then, lightly spray each muffin liner with Baking Spray.
4. Next, in a large glass mixing bowl, combine all of the ingredients (except the blueberries) and stir well combined.
5. Then, gently fold in the blueberries.
6. Finally, the batter is ready for the muffin liners!

Combine All of the Ingredients in a Mixing Bowl

The Muffin Batter is Ready!

Baking the Blueberry Zucchini Muffins

1. First, using an ice cream or cookie scoop, spoon the batter into each of the 12-cup muffin liners. (Note: You want to aim at filling them about 3/4-way full).
2. Next, tap the pan on the counter to eliminate any air bubbles in the batter.
3. Then, bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Next, once the muffins are baked, remove the pan to a wire, cooling rack.
5. Finally, allow them to cool for 10 minutes prior to serving. Enjoy!
   • To store the muffins, place them in an airtight container and on the counter for up to 5 days. You can also freeze the baked muffins for up to 2 months, and then warm them in the microwave to reheat.

Spoon the Muffin Batter into the Muffin Tin Liners

Bake for 25-30 Minutes

Let the Muffins Cool Slightly and Enjoy!

Blueberry Zucchini Muffins

Yield: 24 Muffins

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Blueberry Zucchini Muffins are packed with flavor, protein, fruits, and veggies! Furthermore, these muffins are sweetened with Maple Syrup, Orange juice, and the natural sweetness of freshly picked blueberries. Finally, serve Blueberry Zucchini Muffins as a healthy breakfast, snack, or traveling or school treat.

Print

Ingredients

• 1 1/2 c. King Arthur's Whole Wheat Flour
• 1 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1/4 tsp. Pink Salt
• 1 c. Zucchini, Grated
• 1/2 c. Organic Maple Syrup, Agave Nectar, or Raw Honey
• 1/2 tsp. Mexican Vanilla
• 1 tbsp. Orange Juice
• 1 tbsp. Orange Zest
• 2 tbsp. Avocado Oil
• 1/3 c. Unsweetened Applesauce
• 1 tbsp. Sourdough Discard
• 1/4 c. Non-Dairy Milk
• 1 c. Blueberries

Instructions

Making the Muffin Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, line a 1-cup Muffin Tin with Silicone Muffin Liners. (Note: This is a great Kid-Friendly step)!
3. Then, lightly spray each muffin liner with Baking Spray.
4. Next, in a large glass mixing bowl, combine all of the ingredients (except the blueberries) and stir well combined.
5. Then, gently fold in the blueberries.
6. Finally, the batter is ready for the muffin liners!

Baking the Blueberry Zucchini Muffins

1. First, using an ice cream or cookie scoop, spoon the batter into each of the 12-cup muffin liners. (Note: You want to aim at filling them about 3/4-way full).
2. Next, tap the pan on the counter to eliminate any air bubbles in the batter.
3. Then, bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Next, once the muffins are baked, remove the pan to a wire, cooling rack.
5. Finally, allow them to cool for 10 minutes prior to serving. Enjoy! (To store the muffins, place them in an airtight container and on the counter for up to 5 days. You can also freeze the baked muffins for up to 2 months, and then warm them in the microwave to reheat),

Notes

• To store the muffins, place them in an airtight container and on the counter for up to 5 days. You can also freeze the baked muffins for up to 2 months, and then warm them in the microwave to reheat.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g