Blueberry Zucchini Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist blueberry zucchini muffins made with whole grain flour and lightly sweetened with maple syrup. Summer-fresh and wholesome, these soft muffins are a healthy snack or breakfast treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ¾ cup whole wheat pastry flour (see notes)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup pure maple syrup
- 3 tablespoons brown sugar or coconut sugar (for a slightly sweeter muffin)
- ⅓ cup avocado oil
- 1 large egg OR flaxseed egg (see notes)
- 2 teaspoons vanilla extract
- ¼ cup milk of choice
- 1 ½ cups finely shredded zucchini (not super packed, equal to about 1 medium)
- 1 cup fresh or frozen blueberries
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 213mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.