Healthy Zucchini Superfruit Muffins
Healthy Zucchini Superfruit Muffins! You won’t believe these muffins make a healthy addition to breakfast and brunch by tasting them, but they’re bursting with wholesome ingredients! Sweetened with coconut sugar and fortified with flax, superfruits and zucchini, they’re a muffin you’ll want to make again and again.
Servings: 10 muffins
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup Barlean's Superfruit Blend plus extra for sprinkling
- 1 cup coconut sugar
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg
- ¼ cup unsweetened strawberry applesauce
- ¼ cup Barlean's Culinary Coconut Oil melted
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini squeezed to remove some of the moisture*
- {Optional} ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and prepare a muffin tin by greasing 10 wells, or by lining with 10 liners.
- In a large bowl, whisk together flour, Superfruit Blend, coconut sugar, baking soda, baking powder, salt, and cinnamon.
- In a small bowl, beat the egg, strawberry applesauce, coconut oil, and vanilla. Stir in the shredded zucchini.
- Add the wet mixture to the dry ingredients and fold together until just moistened. Fold in chocolate chips, if using.
- With an ice cream scoop, scoop the better into the muffin cups or tin. Sprinkle extra Superfruit Blend {and extra chocolate chips, if desired!} over the top.
- Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean or with a few sticky crumbs {Or remove from muffin tins & place on cooling rack for muffins.}
- Cool for 15-20 minutes before serving. Serve with berry preserves if desired!
Notes
*To squeeze the excess moisture out of your shredded zucchini, place it in a clean kitchen towel and wring it out to remove as much liquid as possible.