Healthy Blueberry Zucchini Muffins are the perfect way to start off your morning if you are cutting out excess sugar or are dealing with a specific diet where sugar content is tracked.
These hearty muffins are jam packed full of fruit and vegetables and you will not miss out on the sugar. My husband described them as tasting CLEAN….you know how food really should taste! That just melted my heart. Hooray!
Healthy Blueberry Zucchini Muffins
I’m not going to lie, I love sweet muffins! You know the ones! Yep, just love them. But we are trying our best here to be better at tracking all those excess sugars that we are taking in. It seems like it is in almost everything nowadays. Can you relate? Summer, outings, ice cream to cool down, smores over fires….you get the idea.
I replaced the vegetable oil in this recipe with organic, no-additive applesauce. Maybe you have tried that before and know how successful it can be.
I replaced the sugar with crushed bananas.
The real test came to find out if I could replace both at the same time and still end up with a tasty muffin.
The challenge was accepted and the results were so good! I can’t wait to tell you about it!
The muffins puffed up so nice as they baked. They were just gorgeous!
As my husband said, they were CLEAN tasting with no aftertastes at all. You will not get an overly sweet taste here. It is a mild and dense muffin. When you take a bite with the softened blueberries, it is a sweet surprise to the mouth.
How to Make Healthy Blueberry Zucchini Muffins
Start off by grating the zucchini. I used my food processor for this job as it literally takes about two seconds to do and clean up is easy.
Combine the eggs, applesauce, vanilla extract and bananas together in a bowl. This will be very thick. Add in the shredded zucchini and mix again.
Combine all the dry ingredients in a separate bowl and stir. Add to the zucchini mixture and gently mix together.
Add the blueberries last by gently folding them in to the batter so they don’t get squished.
Using a ⅓ cup measuring cup, scoop batter into muffin paper liners and bake at 350 for 18-23 minutes. The mixture will yield 16-18 muffins.
Other Blueberry Recipes
If you like these blueberries or muffins, make sure to check out our others, especially if you like a little extra sweetness!
Healthy Blueberry Zucchini Muffins
These hearty muffins are packed full of nutrtion while leaving all the added sugar out! Clean tasting and very filing!
- 1 cup bananas ripe and crushed
- 3 eggs beaten
- 2 cups applesauce
- 3 tsp vanilla extract
- 2 cups shredded zucchini
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbs cinnamon
- 1 pint blueberries
Preheat oven to 350 degrees.
In a large bowl, combine the egs, bananas, vanilla and applesauce. It will be thick.
Add in the shredded zucchini.
In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon together. Add a little of this mixture at a time to the eggs/bananas/applesauce mixture.
Fold in the blueberries.
Using a 1/3 cup meauring cup, add the mixture to muffin liners. This will yield 16-18 depending on how heaping the measuring cup is.
Baking for 18-23 minutes. Check early and test the center for doneness.
Check the middle of the muffins for doneness at 18 minutes with a dull knife or toothpick. Mine took 23 minutes.
You can use frozen blueberries in this recipe if you toss them in a tiny bit of flour before baking so they don’t defrost and move down to the bottom of the muffin too quickly.
The bananas are substituting for the sugar.
The applesauce is substituting for the vegetable oil.