Blueberry Zucchini Muffins
Culinary Genie
12
15 minutes
40 minutes
220
Breads & Muffins
Blueberry Zucchini Muffins using Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend and made with whole wheat flour, these muffins are loaded with healthy ingredients and a ton of flavor. Don’t let the number of ingredients intimidate you…these are super simple to make and come together fast.
Ingredients
- 12 paper muffin liners
- 1½ cups whole wheat flour
- ½ cup sprouted rolled oats
- 2 tablespoons hemp hearts
- 1 tablespoon golden flaxseeds
- 2 teaspoons Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 cup shredded zucchini, squeezed dry
- ½ cup pure maple syrup
- ½ cup extra light olive oil
- ½ cup canned light coconut milk
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
Directions
Preheat oven to 350°F. Place paper liners in a 12-count muffin pan. Set aside.
In a medium bowl, combine flour, oats, hemp hearts, flaxseeds, Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend, baking soda and salt; Whisk to combine. Set aside.
In large bowl, combine zucchini, syrup, oil, coconut milk, egg and vanilla; whisk to combine. Whisk in dry ingredients. Stir in blueberries.
Divide batter among muffin pan. Bake until toothpick inserted in center of muffin comes out clean, about 23-27 minutes. Carefully remove muffins from pan and place on a wire rack to cool.