Loosely based on a recipe included in the newsletter from one of my recent CSA (community-supported agriculture) produce shipments, this muffin is a must-have for any vegan. It makes great use of zucchini and blueberries, which are inexpensive and abundant this time of year, and it’s just sweet enough to fill a craving for dessert. Who doesn't love the ability to grab something heart and nutritious and go, whether you're heading off to work, or on a weekend camping trip, fresh fruit muffins are well worth the initial effort.
If you want to be extra indulgent, you can sprinkle the tops with coarse sugar before baking. These muffins also freeze and reheat well for snacks and meals when you're out on those fabulous summer adventures!
Zesty Zucchini Blueberry Breakfast Muffins
- ¾ cup all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 5 tablespoons unsweetened applesauce
- 1 tablespoon flaxseed meal, mixed with 3 tablespoons warm water and chilled for at least 1 hour
- 1/2 cup sugar
- Zest from one lemon, finely chopped
- 1 1/2 cups shredded zucchini or summer squash, unpeeled and drained of excess liquid.
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. Grease muffin tin or line with paper cups.
- Combine flours, cinnamon, baking soda, baking powder and salt in medium bowl and set aside.
- In another medium bowl, combine applesauce, flaxseed mixture, sugar, lemon zest and zucchini.
- Pour liquids into bowl with flour mixture, and stir until just combined. Add blueberries and fold in.
- Divide evenly between muffin cups and bake 25 minutes, or until tops are golden and toothpick inserted into center of muffin comes out clean.
- Remove from oven, set tin on cooling rack. Let cool, or serve warm with a dab of coconut oil.
Nutritional Info: Each muffin has 104 calories, 0.5g fat, 23g carbohydrates, 2g fiber, 10g sugar, 2g protein.
Photo courtesy Flickr creative commons.