Vegetarian

Blueberry Zucchini Muffins (Ambitious Kitchen) is for Breakfast.

Blueberry Zucchini Muffins (Ambitious Kitchen) takes 10 minutes to prepare.

Blueberry Zucchini Muffins (Ambitious Kitchen) takes 22 minutes to cook.

Blueberry Zucchini Muffins (Ambitious Kitchen) makes 12 servings.

The ingredients for Blueberry Zucchini Muffins (Ambitious Kitchen) are:

1.5 cup Flour - whole wheat pastry
(I have also used 1/2 c Spelt flour 1/2 GF Oat flour 1/4 c Tapioca flour 1/4 c Arrowroot flour to make it PALIO or GF)
1 tsp Baking Soda
1 tsp Cinnamon, ground
0.25 tsp Salt
1 cup Zucchini (shredded, excess water squeezed out)
1/2 cup Lakanto Maple Flavored Syrup
(this is a Monk fruit Syrup, the recipe calls for real Maple Syrup)
1 tsp Vanilla Extract
0.25 tsp Almond Extract (by CRANKYGIRL)
2 tbsp Olive Oil
0.33 cup Applesauce, unsweetened
1 large Egg, fresh, whole, raw
0.25 cup Unsweetened Almond Milk (any milk will do)
0.75 cup Blueberries (fresh or frozen)

Here is how you make Blueberry Zucchini Muffins (Ambitious Kitchen):

Over 350-line muffin tins-combine dry ingredients in one bowl-combine wet ingredients in a second bowl (except blueberries)-combine both bowls stir until just combined-gently fold in blueberries (or add half batter to 12 muffin tins put blueberries in each then add the rest of the batter.... if you are like me and want berries more evenly distributed)-muffin tins should be 3/4 full-bake 19 to 22 minutes or until a toothpick comes out clean-cool in muffin tin for 10 min-transfer to wire rack to cool completely Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user AHAPPYADVENTURE.

The nutritional information for Blueberry Zucchini Muffins (Ambitious Kitchen) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 100.6

• Total Fat: 3.0 g
• Cholesterol: 15.5 mg
• Sodium: 188.5 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 4.4 g
• Protein: 2.2 g

The dietary needs meet for Blueberry Zucchini Muffins (Ambitious Kitchen) is Sugar Free