These healthy Whole Wheat Blueberry Zucchini Muffins are bursting with two summer produce favorites. They’re made with whole grain flour and sweetened with just a touch of pure maple syrup, making these the perfect option for a healthy snack or on-the-go breakfast.
I haven’t been able to get enough end-of-summer fruits and vegetables lately. Exhibit 1: My husband and I recently demolished an entire quart of blueberries in the span of a day. Yes, one day. Exhibit 2: I grilled two whole zucchini on the grill to accompany a burger for lunch, thinking I’d save whatever I didn’t eat for the next day. Leftovers? What leftovers? I could go on, but I’ll spare you.
Needless to say, fresh blueberries and zucchini have been my jam lately. So when I decided on Sunday that I was in the mood to break my baking hiatus, (I actually haven’t baked all summer with the exception of some chocolate and peanut butter cupcakes for a friend’s visit a few weeks ago), I knew where to start. The best part is that these Whole Wheat Blueberry Zucchini Muffins are healthy: they’re made with whole grain flour, packed with said blueberries + zucchini, and sweetened with pure maple syrup (no refined sugars).
If you’re like me and have a strong desire to consume as much fresh produce as humanly possible before the season ends, make these muffins. If you have an abundance of zucchini from your garden or blueberries from the farmer’s market, make these muffins. If you have no good reason, make these muffins. They’re delicious, promise.
- 1.5 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini (about 1 medium-sized zucchini)
- 2 tablespoons coconut oil
- 1 egg
- ½ cup vanilla coconut milk (or milk of choice)
- ½ cup pure maple syrup
- ¾ cup fresh blueberries
- Preheat oven to 350F.
- In a medium mixing bowl, grate the zucchini and then set aside.
- In a large mixing bowl, add the dry ingredients (flour, baking soda, cinnamon, and salt) and stir to combine.
- Add the remaining wet ingredients (coconut oil, egg, milk, and maple syrup) to the medium sized mixing bowl holding the zucchini. Stir to combine.
- Add the wet ingredients to the dry ingredients. Mix together until just combined.
- Fold in the blueberries, being careful not to overmix.
- Fill muffin tins ¾ full with batter and bake in the oven for 20 minutes or until a toothpick comes out clean.
Looking for more muffin recipes? Try these Grain-Free Blueberry Pancake Blender Muffins.