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Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a large bowl, mix grated zucchini, blueberries, honey (or maple syrup), and vegetable oil.
- In another bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
- Gently fold the dry mixture into the wet ingredients.
- Beat the eggs separately, then fold into the batter until combined.
- Fill muffin cups about 2/3 full with batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool in the tin for a few minutes, then transfer to a wire rack.
Notes
Ensure zucchini is well-drained to avoid overly moist muffins.
Use lightly packed blueberries for even distribution in the batter.
Test for doneness earlier if you prefer a softer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 6
- Sodium: 120
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 30