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Watermelon feta mint salad

Healthy Blueberry Muffins

Extra moist thanks to zucchini and applesauce. Just a little bit of oil goes a long way in helping to keep these muffins extra soft and moist.



  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/2 cup pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons olive oil
  • 1/3 cup unsweetened applesauce (or one mashed banana)
  • 1 egg
  • 1/4 cup unsweetened almond milk (unsweetened soy milk or non-fat milk will work)
  • 3/4 cup fresh or frozen blueberries


  1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
  2. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
  3. In a separate medium bowl, combine the following wet ingredients: zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
  4. Evenly batter among muffin tins, filling about 3/4 of the way full. Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes. Makes 12 muffins. 120 calories, 3 grams protein each
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