Healthy Blueberry Zucchini Muffins
These hearty muffins are packed full of nutrtion while leaving all the added sugar out! Clean tasting and very filing!
Prep Time 10 minutes
Cook Time 23 minutes
Servings 18 muffins
- 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.
Serving: 1muffin | Calories: 87kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 245mg | Potassium: 162mg | Fiber: 2g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 0.8mg