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zucchini muffins stacked

Good Morning Healthy Blueberry Zucchini Muffins

Healthy blueberry zucchini muffins made extra moist thanks to zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly, too!

Course Breakfast, Dairy Free, Healthy, Low Fat, Muffins
Cuisine American
Keyword blueberry zucchini muffins, healthy blueberry zucchini muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 121 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
  • 1/2 cup pure maple syrup (or honey)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons 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 fresh or frozen blueberries


  1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.

  2. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.

  3. In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.

  4. Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.

Recipe Notes

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a regular egg.

To make gluten free: I recommend subbing all purpose gluten free flour, chickpea flour or oat flour. Please note that I haven't tested them with a gluten free sub, so can't be certain they will work.

Out of applesauce? I think 1 mashed banana would work well.

Nutrition Facts
Good Morning Healthy Blueberry Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 121 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Carbohydrates 21.9g7%
Fiber 2g8%
Sugar 11.2g12%
Protein 2.7g5%
* Percent Daily Values are based on a 2000 calorie diet.