Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Cups flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon salt
  • 1 Cup zucchini (shredded, about 1 medium zucchini)
  • 1/2 Cup honey
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon almond extract
  • 2 Tablespoons olive oil
  • 1/3 Cup applesauce (unsweetened )
  • 1 egg
  • 1/4 Cup milk
  • 3/4 Cup blueberries (fresh )

Instruction

  • Preheat oven to 350 degrees. Line a 12 cup muffin pan with muffin liners.
  • In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
  • In a separate medium bowl, combine the following wet ingredients: zucchini, honey, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined.
  • Add to dry ingredients and stir until just combined. Gently fold in blueberries.
  • Evenly distribute batter among muffin tins, filling about 3/4 of the way full.
  • Bake for 20 minutes or until toothpick inserted into the middle of the muffin comes out clean.
  • Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.