These tasty blueberry zucchini muffins are dairy-free, low-fat, packed with fruit and veggies and contain only 107 calories per muffin. My little one has been frustratingly stubborn as of late about what she will and won’t eat. If she can spot vegetables in any food item, it’s an immediate “no.” This has left mom on a mission to clandestinely slip “invisible” veggies in at any opportunity that presents itself… I managed to sneak a zucchini this time without her noticing!
She is however, an avid blueberry lover, so I got her hook, line and sinker with those tasty treats added in as the highlighted flavor. These muffins are deliciously moist and healthy replacing the oil or butter with applesauce – one of those handy nutritious substitutions that work famously for lower calorie baking. Adding a little Brummel & Brown yogurt spread on top of these piping hot, fresh-out-of-the-oven muffins is a fantastic substitute for butter, offering about half the calories while still tasting divine. We use it frequently at our house as a tasty, lower fat option that pairs well with just about anything. Plus, at 91 calories per muffin, you can afford a little extra topping and even a dab of jam or fruit preserves if you’re in the mood for an extra sweet snack.
My two-and-a-half-year-old daughter Julianne and I had a delightful time bonding in the kitchen together over the creation of this recipe. While it’s not always the smoothest or cleanest process, baking with our little ones offers a unique bonding and learning experience. It boosts their confidence to do something fun with mom that helps them learn new things, pointing out and naming the different ingredients and practicing measuring. Baking allows them to practice listening and following directions during an enjoyable activity with one of the people they love most, even if a bit of flour and sugar ends up on the floor. It’s a small price to pay for the opportunity to connect with them and shower them with attention, warm eye contact and positive affirmation in the creation of something you make together. Not to mention the bonding that always seems to happen when enjoying food together at the end over a healthy snack. Memories in the making with your littles! Can’t beat it…
Ingredients:
1/2 c diced banana
1 small zucchini, finely grated (1/3 c. grated, packed)
1 1/2 c. blueberries, fresh or frozen
1/2 c. applesauce
1 egg + 1 egg white
1 tsp lemon zest
1/2 c. sweetened vanilla almond milk
1 tsp vanilla
1/2 tsp cinnamon
1/2 c. oatmeal
1 c. whole wheat flour
2 tbsp brown sugar
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
Instructions:
- Preheat the oven to 400 degrees.
- Dice a small banana (1/2 c.) and add to large mixing bowl for wet ingredients.
- Finely grate a small zucchini using your cheese grater. This is actually really quick and easy – it took under 30 seconds to grate the whole zucchini. Collect the gratings centrally on the cutting board. Blot any liquid contents from the zucchini by pressing a folded over paper towel on top of the zucchini to soak up the extra liquid. Run your knife over the pile in both directions to crush it further (this is optional – I like to make the zucchini as invisible as possible in the muffins so my daughter doesn’t see it in there when she’s eating it…for the love of motherhood!) Scoop the zucchini gratings into your measuring cup (approximately 1/3 c, packed) and add to the mixing bowl.
- Add 1/2 c. applesauce, 1/2 c. sweetened vanilla almond milk, egg, egg white, vanilla and 1/4 tsp of lemon zest.
- In a separate bowl, mix the dry ingredients of whole wheat flour, oatmeal, brown sugar, baking powder, brown sugar, cinnamon, salt.
- Add the wet and dry ingredients together, mix well, and fold in the blueberries.
- Spray muffin tins with non-stick spray and fill each tin about 2/3 full.
- Bake at 400 for 16-18 min. Store in the fridge and heat up before serving for fullest flavor.
Caloric content: 91 calories per muffin