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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Cool Time20 minutesmins
Total Time50 minutesmins
Course: Appetizer, Snack
Cuisine: American
Servings: 10muffins
Author: The Kitchen Prep
Ingredients
1 ¼cupsall-purpose flour
¼cupBarlean's Superfruit Blendplus extra for sprinkling
1cupcoconut sugar
½teaspoonbaking soda
⅛teaspoonbaking powder
½teaspoonsalt
¼teaspoonground cinnamon
1egg
¼cupunsweetened strawberry applesauce
¼cupBarlean's Culinary Coconut Oilmelted
1teaspoonvanilla extract
1cupfinely shredded zucchinisqueezed 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.