Whole Wheat Blueberry Zucchini Muffins

Crumb-bluberry-zucchini-muffin-recipe-image

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

Keyword Healthy Blueberry Muffins, whole wheat muffins, zucchini muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 213kcal

Author Kelli Shallal MPH RD

Ingredients

1 ½ cups whole wheat pastry flour
⅓ cup ground flaxseed
⅓ cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup applesauce
½ cup unsweetened vanilla almond milk (or other milk)
1 egg
1 teaspoon vanilla extract
⅓ cup coconut oil
1 cup shredded zucchini (about one small zucchini)
¾ cup blueberries (fresh or frozen - I prefer wild, their smaller size goes farther)

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

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