Name: Blueberry Zucchini Muffins
Yield: 12
Ingredients: 1 ½ cups whole wheat flour; 1 cup rolled oats; 1 tbsp baking powder; ½ tsp salt; 1 tsp ground cinnamon; 1 egg; 1 cup milk (dairy-free is fine); ¼ cup applesauce (or coconut oil); ¼ cup honey; 1 tsp lemon zest; 1 tsp vanilla; 1 cup blueberries (fresh or frozen); 1 cup shredded zucchini

AuthorMariaCategoryMuffins, Nut-Free, Summer, Vegetarian

Yields12 Servings

1 ½ cups whole wheat flour

1 cup rolled oats

1 tbsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 egg

1 cup milk (dairy-free is fine)

¼ cup applesauce (or coconut oil)

¼ cup honey

1 tsp lemon zest

1 tsp vanilla

1 cup blueberries (fresh or frozen)

1 cup shredded zucchini

Preheat oven to 375°F.

Combine flour, oats, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, combine egg, milk, applesauce or oil, honey, lemon zest, and vanilla. Whisk to combine. Add wet ingredients to dry ingredients and stir just until moistened. Fold in blueberries and shredded zucchini. Scoop into greased muffin tins.

Bake for 20 minutes or until toothpick inserted in center comes out clean. Enjoy!

Ingredients