Blueberry Zucchini Muffins

May 09, 2017

Skinny Blueberry Zucchini Muffin with Crumb Topping

1.5 cups whole wheat pastry
1/3 cup ground flaxseed
1/3 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup applesauce
1/2 cup unsweetened vanilla almond milk (or other milk)
1 egg
1 tsp vanilla extract
1/3 cup coconut oil
1 cup shredded zucchini (about one small zucchini)
3/4 cup blueberries (fresh or frozen - I prefer wild, their smaller size goes farther)

Crumb Topping
2 T coconut oil
1/4 cup whole wheat pastry flour
1/4 cup brown sugar

1. Before you get started, shred your zucchini by hand or using a shredding attachment for your food processor. 2. Then, make sure to squeeze the zucchini strands dry of as much excess liquid as possible....
See the full directions on my site

Nutritions

Calories
262

Sodium
251mg
10% DV

Fat
10g
15% DV

Protein
25g
50% DV

Carbs
20g
7% DV

Fiber
1g
5% DV