Whole Wheat Blueberry Zucchini Muffins
To freeze them, cool fresh muffins completely after baking. Wrap in foil or place in freezer-safe bags and label with recipe name and date. When you're ready to enjoy a muffin, thaw at room temperature, and then microwave each muffin for 30 seconds, or bake in foil in a 350 degree Fahrenheit oven for 10-15 minutes. For a boost in protein and calcium, compliment you muffin with a glass of low or nonfat milk.
- 1 1/4 cups plus 1 tablespoon white whole wheat flour
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 1/4 teaspoon salt
- 1/2 cup pure maple syrup
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup low-fat milk (substitute almond, coconut, or any other kind of milk if desired)
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons olive oil
- 1 tablespoon orange zest (about 1 medium orange)
- 3/4 cup fresh or frozen blueberries (if frozen, do not defrost)
- Heat oven to 350 degrees F. Grease a 12-cup muffin tin or use muffin liners coated with non-stick spray.
- Mix together dry ingredients in a large bowl: flour, baking soda, cinnamon, walnuts, and salt; set aside. Combine wet ingredients in another bowl: maple syrup, zucchini, low-fat milk, vanilla extract, egg, olive oil, and orange zest.
- Make a well in center of dry ingredients and pour wet ingredients inside. Stir wet ingredients into dry ingredients until just blended. Lumps are okay.
- Gently toss blueberries in 1 tablespoon flour to coat. Stir blueberries into batter.
- Spoon batter into muffin tins, filling them about 3/4 of the way full. Bake for 19-22 minutes until a toothpick inserted in the center of one muffin comes out clean. Cool tin on a wire rack for 10 minutes and then transfer individual muffins to wire rack to cool completely before freezing.
- Recipe by Caroline Kaufman, food and nutrition expert and blogger
Per serving: 123 kcal cal., 3 g fat (1 g sat. fat), 94 mg sodium, 2 g fiber, 9 g sugar, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet