Blueberry Zucchini Muffins (Ambitious Kitchen)

Name: Blueberry Zucchini Muffins (Ambitious Kitchen) Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12
Ingredients: 1.5 cup Flour - whole wheat pastry; (I have also used 1/2 c Spelt flour 1/2 GF Oat flour 1/4 c Tapioca flour 1/4 c Arrowroot flour to make it PALIO or GF); 1 tsp Baking Soda; 1 tsp Cinnamon ground; 0.25 tsp Salt; 1 cup Zucchini (shredded excess water squeezed out); 1/2 cup Lakanto Maple Flavored Syrup; (this is a Monk fruit Syrup the recipe calls for real Maple Syrup); 1 tsp Vanilla Extract; 0.25 tsp Almond Extract (by CRANKYGIRL); 2 tbsp Olive Oil; 0.33 cup Applesauce unsweetened; 1 large Egg fresh whole raw; 0.25 cup Unsweetened Almond Milk (any milk will do); 0.75 cup Blueberries (fresh or frozen)

Minutes to Prepare: 10
Minutes to Cook: 22

Number of Servings: 12

Ingredients

1.5 cup Flour - whole wheat pastry (I have also used 1/2 c Spelt flour 1/2 GF Oat flour 1/4 c Tapioca flour 1/4 c Arrowroot flour to make it PALIO or GF)1 tsp Baking Soda 1 tsp Cinnamon, ground 0.25 tsp Salt 1 cup Zucchini (shredded, excess water squeezed out) 1/2 cup Lakanto Maple Flavored Syrup (this is a Monk fruit Syrup, the recipe calls for real Maple Syrup)1 tsp Vanilla Extract 0.25 tsp Almond Extract (by CRANKYGIRL) 2 tbsp Olive Oil 0.33 cup Applesauce, unsweetened 1 large Egg, fresh, whole, raw 0.25 cup Unsweetened Almond Milk (any milk will do)0.75 cup Blueberries (fresh or frozen)

Directions

Over 350
-line muffin tins
-combine dry ingredients in one bowl
-combine wet ingredients in a second bowl (except blueberries)
-combine both bowls stir until just combined
-gently fold in blueberries (or add half batter to 12 muffin tins put blueberries in each then add the rest of the batter.... if you are like me and want berries more evenly distributed)
-muffin tins should be 3/4 full
-bake 19 to 22 minutes or until a toothpick comes out clean
-cool in muffin tin for 10 min
-transfer to wire rack to cool completely

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user AHAPPYADVENTURE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 100.6
Total Fat: 3.0 g
Cholesterol: 15.5 mg
Sodium: 188.5 mg
Total Carbs: 18.1 g
Dietary Fiber: 4.4 g
Protein: 2.2 g

More Recipes Like This

TIME30

CALS71

(429 ratings)

Coach Nicole's Mini Vegetable Frittatas

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.Submitted by: COACH_NICOLE

CALORIES 71.3 FAT 4 PROTEIN 5.3 CARBS 3.9 FIBER 1.4

TIME15

CALS74

(305 ratings)

World's Best Spinach and Artichoke Dip

This slimmed down version of your favorite dip is easy to make--and it's light enough for you to load up on it! Submitted by: STEPFANIER

CALORIES 73.9 FAT 4.6 PROTEIN 3 CARBS 3.8 FIBER 0.9

TIME0

CALS280

(370 ratings)

Alyson's Vegetarian Chili

This vegetarian chili can be made on the stove top or in a slow cooker. Submitted by: AEGARRISON

CALORIES 279.8 FAT 2.2 PROTEIN 14.7 CARBS 58.4 FIBER 15.5

TIME55

CALS146

(413 ratings)

Garden Vegetable Frittata

This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.Submitted by: RICKIEBETH

CALORIES 146.2 FAT 8.8 PROTEIN 10.6 CARBS 7.4 FIBER 1.9

TIME0

CALS391

(168 ratings)

Summer No-Cook Oatmeal

This is a cool, simple, breakfast oatmealSubmitted by: SEATTLEJO

CALORIES 391.3 FAT 5.7 PROTEIN 17.9 CARBS 69.8 FIBER 10

Member Reviews