Blueberry Zucchini Muffins

You know what you don’t want to miss today? These healthy blueberry zucchini muffins using our low-calorie and high-fiber Flour Blend!

Ingredients:

• 1 1/2 cups of FG Flour Blend
• 1 teaspoon of Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 cup of Shredded Zucchini, squeezed of excess moisture with a paper towel.
• 1/2 cup of pure maple syrup (or honey)
• 1/2 teaspoon Vanilla extract
• 1/2 teaspoon Almond extract
• 2 tablespoons of Olive Oil (or sub melted butter)
• 1/3 cup unsweetened applesauce (or apple butter)
• 1 Egg
• 1/4 cup unsweetened almond milk (any milk will work)
• 1 cup of fresh or frozen blueberries

Preparation:

1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. (Either way, we recommend using nonstick cooking spray. This guarantees that the muffins will not stick to the liners or the pan.)
2. Combine the dry ingredients in a large bowl: Flour, baking soda, cinnamon and salt. Set it aside.
3. Add the following wet ingredients in a separate medium bowl: Shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; Mix until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in blueberries.
5. Evenly distribute batter among muffin tins, filling about 3/4 of the way full.
6. Bake for 22–30 minutes, or until the toothpick inserted into the middle of the muffin comes out clean.
7. Cool for 10 minutes, then remove muffins and transfer to a wire rack to finish cooling. 
   

Makes 12 muffins. Enjoy!