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Good Morning Healthy Blueberry Zuccini Muffins Recipe

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This recipe for Good Morning Healthy Blueberry Zuccini Muffins, by , is from The Ferguson Fradette Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 c white whole wheat flour or whole wheat pastry flour
1 tsp baking soda
1 tsp cinnamon
tsp salt
1 c shredded zucchini
c pure maple syrup or honey
1 tsp vanilla extract
tsp almond extract
2 tbsp. olive oil
⅓ c unsweetened apple sauce
1 egg
c unsweetened almond milk, but any milk will do
c fresh or frozen blueberries

1. Preheat oven to 350F. Line a 12 cup muffin pan with non-stick cooking spray or line with muffin liners. Either way I would recommend using non-stick cooking spray.

2. In a large bowl combine the dry ingredients; flour, baking soda, cinnamon, and salt; set aside.

3. In a separate medium bowl, combine the following wet ingredients; zucchini, maple syrup, vanilla, and almond extract, olive oil, apple sauce, egg, milk until well combined. add to dry ingredients and stir until just combined. Gently fold in blueberries.

4. Evenly distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 19-22 minutes or until toothpick inserted comes out clean. Coo on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.




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