Blueberry Zucchini Muffins

Breakfast is one of my absolute favorite meals of the day. I have always been a huge fan of pancakes, waffles, smoothies, omelettes, muffins, french toast, bacon and eggs… I could go on and on. When I was younger, I would beg my mom to let me make breakfast on Saturday mornings, and I quickly became an expert pancake and omelette maker. My specialty was chocolate chip peanut butter pancakes, smothered in butter and syrup. Not the healthiest meal, but oh so delicious! I have a sweet tooth bigger than the state of Texas.

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Over the past few years, I’ve experimented with “healthy” recipes for various breakfast foods. I love making protein pancakes (you need to try this recipe) and veggie egg scrambles (like this recipe), but I never found a recipe for healthy muffins that I loved. I tried many recipes. Just ask Isaac and he can attest to the multiple attempts I’ve made to find one that was perfect. I almost gave up hope when I had an epiphany. Why not make a muffin with zucchini. My mom makes zucchini bread, and it’s so moist and flavorful, so I thought “why not” and this recipe was born.

I decided to make a sort of hybrid version of banana bread, zucchini bread and a blueberry muffin, and I’m so happy with the results. Isaac tried them and said they were the best “healthy” muffins he’s tried, because they don’t taste healthy. One of our friends said he loved how you can tell it’s good for you, but it still tastes amazing. So, with the approval of my two taste testers, I present you with the best Blueberry Zucchini Muffins you’ll ever make.

 
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Blueberry Zucchini Muffins

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Ingredients

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• 1 1/2 cups whole wheat flour
• 1 cup almond flour
• 1/2 cup oatmeal
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 ripe bananas
• 1 cup zucchini, shredded
• 1 pint blueberries
• 1/3 cup Truvia baking blend (a mix of stevia and sugar)
• 2 Tbsp honey
• 1/2 cup egg whites
• 1/3 cup coconut oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla

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Instructions

1. Preheat oven to 350F. Line cupcake tin with silicone liners, and spray the bottom of the liner with cooking spray. This will help the cupcake slide out easily without sticking.
2. Whisk the whole wheat flour, almond flour, oatmeal, salt and baking soda together in a medium bowl.
3. Mash bananas in a large bowl, then whisk in the zucchini, blueberries, Truvia baking blend, egg whites, coconut oil, applesauce and vanilla until blended. Add the banana zucchini mixture to the flour mixture and stir until the flour mixture is moistened, but do not over-mix.
4. Scoop out 1/4 cup of the mixture into the prepared liners, or fill until 3/4 of the way full.
5. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 3 minutes, then remove from the pan and take off the liners. Finish cooling on a wire rack.
6. Enjoy warm or cold. Store in an airtight container in the refrigerator for up to 5 days.
7. Yield: 20 muffins