Here’s a decently healthy and delicious breakfast choice for you: how about zucchini blueberry whole wheat muffins?
Zucchini Blueberry Whole Wheat Muffins
Zucchini Blueberry Whole Wheat Muffins
Recipe Type: Breakfast
Author:
Ingredients
- 1 cup agave nectar
- 3 eggs
- 1/2 cup applesauce (or slightly more)
- 1/4 cup oil (or a little less)
- 2 tsp vanilla
- 1-2 cups blueberries
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 2 cups shredded zucchini (with peel)
- 1 cup chopped walnuts (optional)
Instructions
- Mix eggs and agave in a large bow.
- Add oil, applesauce, and vanilla slowly.
- Add zucchini and mix till combined.
- In a separate bowl, combine all dry ingredients.
- Gradually add flour mixture to zucchini mixture.
- Fold in blueberries.
- Fill a greased muffin pan 3/4 full. (You can also use muffin liners, if desired.)
- Bake at 350 degrees F for approximately 20 minutes.
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