Healthy Blueberry Zucchini Cornbread Muffins
Healthy Zucchini Cornbread Muffins bursting with fresh blueberries. Naturally sweetened with a touch of maple syrup and deliciously moist.
Servings 15 muffins
Calories 111cal
Ingredients
- 3/4 cups yellow cornmeal
- 1 1/3 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup grated zucchini
- 1 egg, slightly beaten
- 1/2 teaspoon vanilla extract
- 1/3 cup pure maple syrup (honey will also work)
- 1 cup Almond Breeze Almondmilk Unsweetened Vanilla
- 2 tablespoons melted coconut oil
- 1 heaping cup fresh or frozen blueberries
Instructions
- Preheat oven to 400 degrees F. Grease two 12 cup muffin tins with nonstick cooking spray or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick.
- In a medium bowl, whisk flour, cornmeal, baking powder and salt together. In a separate large bowl, stir together zucchini, egg, almondmilk, maple syrup, vanilla and coconut oil. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.
- Divide batter into greased muffin cups (you should fill about 15), filling them 3/4 full. Alternatively you could bake 12 and bake the remaining batter once the first batch is finished (only if you do not have two muffin tins).
- Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached.
Notes
You can use olive oil, butter, or canola oil in place of the coconut oil if you prefer.
If your zucchini is extra moist (full of water), you may need to squeeze out the excess liquid with a paper towel. I didn't have to but sometimes zucchini can get watery. Use your best judgement.
Instead of whole wheat pastry flour, you can use white whole wheat flour. You could also try regular whole wheat flour but the muffins may become dense.
I have not tested a gluten free version of these.
Nutrition
Serving: 1g | Calories: 111cal | Carbohydrates: 19.4g | Protein: 2.2g | Fat: 2.8g | Fiber: 2.5g | Sugar: 5.9g