Muffin time again. Aurelia is on a blueberry kick and there is a never ending supply of zucchini. I took most of these to a work meeting and everyone is going to be nice and say they’re good, whether they are or not. I haven’t tried them, so you’re going to have to make them and report back honestly. Please and thank you.
Blueberry Zucchini Oatmeal Muffins
Adapted from Eating Well
1/2 cup old fashioned oats
2 1/2 cups whole wheat flour
1/2 cup brown sugar
1 Tbs baking powder
2 tsp ground cinnamon
1 tsp salt
1 banana, mashed
1/2 cup applesauce
1/4 cup coconut oil or butter, melted
2 cups grated zucchini, (about 1 medium)
1 cup blueberries, fresh or frozen
Preheat oven to 375 degrees. Oil 18 muffin cups or line them with paper liners. In a small bowl, stir together whole wheat flour, sugar, baking powder, cinnamon, salt, and oats in a large bowl. Add the blueberries to the flour mixture and stir to coat. This will help them not sink in the muffins. Into a large mixing bowl, whisk together eggs, applesauce, mashed banana, and oil. Stir in zucchini. Add the dry ingredients to the wet ingredients and stir just until incorporated. Scoop the batter into the prepared muffin cups, filling them about 3/4 full. Bake until the tops are golden and spring back when lightly pressed, about 20 minutes.