Whole Wheat Blueberry Zucchini Muffins [Recipe]

15:02 - 02 May 2015

Whole wheat blueberry zucchini Muffins

If you're a cake and muffin lover, you will definitely love this one.

They almos make a great freezer meal thats always handy.

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.