They almos make a great freezer meal thats always handy.
Whole Wheat Blueberry Zucchini Muffins [Recipe]
If you're a cake and muffin lover, you will definitely love this one.
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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.
You could also pair your muffin with a glass of low or nonfat milk, for a boost in protein and calcium..
Ingredients:
- 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)
Directions:
1. Heat oven to 350°F. Grease a 12-cup muffin tin or use muffin liners coated with non-stick spray.
2. 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.
3. 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.
4. Gently toss blueberries in 1 tablespoon flour to coat. Stir blueberries into batter.
5. 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.
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