These Healthy Blueberry + Summer Squash Muffins are full of fruits + veggies thanks to fresh summer blueberries, summer yellow squash and applesauce! They are quick + easy to make and are naturally sweetened with maple syrup instead of sugar. Eat these for breakfast, after a work-out or as a snack. These muffins disappear quickly in my house, so sometimes I make a double batch!
1cupshredded summer squash or zucchini, squeezed of excess moisture with a paper towel (end up being about ½ cup)
½cupmaple syrup or honey
2tbspcoconut oil, olive oil or melted butter
2tbspalmond butter (sun butter or peanut butter is fine too!)
1egg (or flax egg)
¼cupmilk of choice
1cupfresh or frozen blueberries
Preheat oven to 350 degrees F. 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, add the shredded and squeezed summer squash, maple syrup, vanilla, coconut oil, applesauce, almond butter, egg and milk. Whisk until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about ¾ of the way.
Bake for 18-20 minutes or until toothpick inserted into the middle of the muffin comes out clean.
Cool for about 10 minutes on wire rack before serving.