I made you whole wheat blueberry zucchini muffins, studded with walnuts and naturally sweetened with maple syrup and orange zest. They rock. 
These muffins are super freezable, so you’ll always have a homemade breakfast at the ready. You can pop them in the microwave at work and have them with a skim latte or high-protein yogurt, or bake them in the oven at home on the weekend. Decisions, decisions.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 1/4 cup white whole wheat flour + 1 tablespoon
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup walnuts chopped
- 1/4 teaspoon salt
- 1/2 cup pure maple syrup
- 1 cup grated zucchini about 1 medium zucchini
- 1/2 cup low-fat milk any type of milk would work, e.g., almond, coconut
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons olive oil
- 1 tablespoon orange zest about 1 medium orange
- 3/4 cup fresh or frozen blueberries if frozen, do not defrost
Ingredients
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Instructions
- Heat the oven to 350 degrees F. Grease a 12-cup muffin tin or use muffin liners coated with non-stick spray
- Mix together the dry ingredients in a large bowl: flour, baking soda, cinnamon, walnuts and salt; set aside. Combine the wet ingredients in a another bowl: maple syrup, zucchini, low-fat milk, vanilla extract, egg, olive oil, and orange zest
- Make a well in the center of the dry ingredients and pour the wet ingredients inside. Stir the wet ingredients into the dry ingredients until just blended. It’s okay if there are lumps.
- Gently toss blueberries in 1 tablespoon flour to coat. Stir the blueberries into the batter
- Spoon the batter into the muffin tins, filling them about 3/4 of the way full. Bake for 19-22 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool tin on a wire rack for 10 minutes and then transfer individual muffins to a wire rack to cool completely
Recipe Notes
To Freeze:
• Cool muffins completely
• Wrap in foil or place in freezer bags and label with recipe name & date
• To enjoy: Thaw at room temperature, microwave each muffin for 30 seconds, or bake in foil in a 350 degree F oven for 10-15 minutes.
• Muffins can be stored for up to 2 months in the freezer
Share this Recipe
Happy muffin-ing!
Caroline is a freelance writer, nutrition communication consultant, and counselor with a holistic approach to healthy living. 
looks delicious! I could go for a zucchini muffin and a skim latte right about now!
Thanks Heather! 🙂
Oh my goodness! These look so yummy AND easy! Can’t wait to try!
These look delicious! I love having healthy muffins in my freezer for when I need a quick breakfast or snack! Pinning!
Um.. I think I need the whole batch because these are damn healthy! Way to sneak some greens in it too!
these look awesome! Love the addition of orange zest!
Perfect treat for the morning or afternoon…or both 😀
Hi. There is something seriously wrong with the ingredient proportions in this recipe; not enough flour! I thought it didn’t look enough to have just 1/4 cup flour plus 1 tbs but I decided to follow the recipe anyway, assuming the author knew best! I have ended up with a wet mess, not muffins. Please change this so that no-one else ends up wasting their ingredients like I have!
Hi Elizabeth! Oh my goodness! I’m so sorry that happened! I just converted my recipes into a new format and it must have gotten changed accidentally. Thank you SO much for letting me know!!
I just fixed it – it should have been 1 1/4 cups not 1/4 cup!! I’m going to go through my other recipes and make sure this didn’t happen anywhere else. I’m sorry about this – thank you again for letting me know.
Hello Caroline. This is a wonderful recipe, thank you for sharing! I am working on a project in my midwifery program and would love to share your recipe in this project. May I have your permission to do so? Thank you!