Blueberry Zucchini Muffins (Ambitious Kitchen)

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Blueberry Zucchini Muffins (Ambitious Kitchen) calories by ingredient
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Introduction

This is my favorite muffin recipe!!!!!! This is my favorite muffin recipe!!!!!!
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.

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