Healthy Blueberry Zucchini Muffins Recipe for a Tasty Start!
A delicious and healthy recipe for blueberry zucchini muffins, perfect for a nutritious morning snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 ½ cups whole wheat flour
- ½ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract.
- In another bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Feel free to substitute other fruits or nuts as desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg