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Whole Wheat Blueberry Zucchini Muffins

These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping, you'd never guess they contain a vegetable!
Course Breakfast
Cuisine American, Dairy Free, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 213kcal
Author Kelli Shallal MPH RD

Ingredients

Crumb Topping

Instructions

  • Before you get started, shred your zucchini by hand or using a shredding attachment for your food processor. Then, make sure to squeeze the zucchini strands dry of as much excess liquid as possible. (I use a paper towel.)
  • Preheat oven to 350F. Combine all dry ingredients (flour, flax, sugar, baking soda, salt and cinnamon) in a large bowl. Mix well.
  • Add all wet ingredients to another medium size bowl (coconut oil, applesauce, milk, egg, vanilla extract) and whisk until combined.
  • Add wet ingredients to dry and mix until just moistened. Fold in shredded zucchini and blueberries.
  • Divide batter among 12-14 greased or lined muffin cups.
  • In a small bowl mix together crumb topping ingredients. Add a sprinkle on top of each muffin (about a tablespoon)
  • Bake muffins 350F for 20-25 minutes or until they are golden brown and inserted toothpick comes out clean.

Notes

For 14 muffins nutrition estimate:
167 Calories, 2.5g Protein, 18.5grams Carbs, 9.7grams Fat
Note:  I have not tried this recipe gluten free, but they would probably work out well if you subbed the whole wheat pastry flour for 1:1 gluten free baking flour (however they would not be whole grain.) 

Nutrition

Calories: 213kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 177mg | Potassium: 133mg | Fiber: 3g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1.1mg