Whole Wheat Blueberry Zucchini Muffins

These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping; you’d never guess they contain a vegetable!

This recipe was originally posted in July of 2014, but it was ready to be remade, especially when my little nephew was in here and in need of healthy snacks from his crazy health nut auntie.  I made these at the same time I made the coconut oil banana muffins when my family came to visit a few months ago.

I will say the coconut oil muffins were a little less messy than the blueberry ones,  but he loved them both.  He wasn’t the only one that loved them either; my MIL loved them so much she made them every week for a month!

After Mr. Hungry had tried them, he said they were good but what they needed to seal the deal was a crumb topping!  I’d never made a crumb topping before, so I wasn’t sure how it was going to go, or if it could be done semi-healthy.
It turns out it’s just a mixture of sugar, flour, and oil.  So, I took out some of the sugar from the muffin mix and used it in the crumb topping instead.  Thanks, Mr. Hungry for the best idea EVER because they came out delicious!  Sometimes instead of hiding sugar in a recipe, making it the star of the show means you can use less overall!
Healthy and sweet win! Plus the batter for these muffins only needs a slight amount of sweetener anyways because the blueberries do an excellent job of providing tons of delicious natural sweetness.

These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping, you'd never guess they contain a vegetable!

• Course Breakfast


• Cuisine American, Dairy Free, Vegetarian


• Prep Time 15 minutes


• Cook Time 20 minutes


• Total Time 35 minutes


• Servings 12


• Calories 213 kcal


• Author Kelli Shallal MPH RD

Ingredients

•     1.5 cups whole wheat pastry flour


•     1/3 cup ground flaxseed


•     1/3 cup brown sugar


•     1 tsp baking soda


•     1 tsp cinnamon


•     1/4 tsp salt


•     1/2 cup applesauce


•     1/2 cup unsweetened vanilla almond milk (or other milk)


•     1 egg


•     1 tsp vanilla extract


•     1/3 cup coconut oil


•     1 cup shredded zucchini (about one small zucchini)


•     3/4 cup blueberries (fresh or frozen - I prefer wild, their smaller size goes farther)

Crumb Topping

•     2 T coconut oil


•     1/4 cup whole wheat pastry flour


•     1/4 cup brown sugar

Instructions

•     Before you get started, shred your zucchini by hand or using a shredding attachment for your food processor. Then, make sure to squeeze the zucchini strands dry of as much excess liquid as possible. (I use a paper towel.)


•     Preheat oven to 350F. Combine all dry ingredients (flour, flax, sugar, baking soda, salt and cinnamon) in a large bowl. Mix well.


•     Add all wet ingredients to another medium size bowl (coconut oil, applesauce, milk, egg, vanilla extract) and whisk until combined.


•     Add wet ingredients to dry and mix until just moistened. Fold in shredded zucchini and blueberries.


•     Divide batter among 12-14 greased or lined muffin cups.


•     In a small bowl mix together crumb topping ingredients. Add a sprinkle on top of each muffin (about a tablespoon)


•     Bake muffins 350F for 20-25 minutes or until they are golden brown and inserted toothpick comes out clean.

RECIPES ADAPTED FROM https://hungryhobby.net