This is a great time of year when zucchini and blueberries are plentiful and reasonably priced and what a great way to utilize these fresh flavors. I don't think I would ever have put all three together so I am thrilled that someone else tried it first with success. These are not only tasty, but they are healthy with no butter (just coconut oil) and very little sugar. And moist? They are incredibly moist and flavorful and you honestly forget that they are healthy because all you taste are the bananas and blueberries exploding with flavor with each bite. These are great for breakfast but also as a midday snack. And they freeze really well.
You will be SO glad you tried this recipe - I am!
Zucchini Banana Blueberry Muffinsadapted from Two Peas and Their Pod
1 1/2 c. white whole wheat flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
1 t. ground cinnamon
2 medium ripe bananas, mashed (will yield 1 cup)
1/4 c. organic cane sugar
1/4 c. organic light brown sugar, packed
1 large egg
1/3 c. melted coconut oil, cooled
1 t. vanilla extract (I use Vanilla Bean Extract Crush from King Arthur Flour)\
1 c. shredded zucchini
1 c. fresh blueberries
Turbinado or Demera sugar for topping
Preheat oven to 350. Line muffin pan with paper liners. Set aside.
In a small bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together. Set aside.
In a large bowl, mix the mashed banana, cane sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and fold gently until all of the flour is incorporated. Don't over mix. Place the shredded zucchini in a couple of paper towels and squeeze to remove most of the excess moisture. Fold the zucchini into the batter and then fold in the blueberries.
Spoon the batter into the lined muffin cups, about 3/4 full. Sprinkle the tops with turbinado or demera sugar (optional). Bake 20-23 minutes or until a toothpick inserted in the center comes out clean.. Cool muffins on a wire rack.
Definitely good enough to eat - guilt free!
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