Blueberry Zucchini Breakfast Muffins
Warm, gooey blueberries are baked with fresh zucchini and warm bakerÃ¢Â€Â™s flavors to create a delicious muffin for breakfast, lunch, or snack time! This fruit and veggie muffin is a bit of sweet and savory with an added touch of The Spice & Tea ExchangeÃ‚Â® Chocolate Sea Salt and Wild Blueberry Sugar.
2 Tbsp. Organic Extra Virgin Olive Oil
1 tsp. Baker's Spice Blend
1 tsp. Wild Blueberry Sugar , plus extra for garnishing
¼ tsp. Chocolate Sea Salt
1 tsp. baking soda
<1 cup shredded zucchini, squeezed and slightly dried
1/3 cup pure maple syrup
¼ tsp. almond extract
¼ cup unsweetened applesauce
¼ cup milk (we used vanilla almond milk for added sweetness)
¾ cup fresh blueberries
IN a small bowl, combine zucchini, maple syrup, egg, Madagascar Vanilla Extract, almond extract, Organic Extra Virgin Olive Oil, applesauce and milk. Mix well.
IN a large bowl, combine the whole wheat flour, baking soda, Baker's Spice Blend, Wild Blueberry Sugar, and Chocolate Sea Salt. Set aside.
COMBINE wet and dry ingredients until slightly smooth. Add blueberries, and gently mix well.
SPOON mixture into muffin tins, filling about ¾ full.
BAKE for 20 mins. Remove from oven and check muffins for doneness by inserting a toothpick into the center of a muffin. Muffins are done when toothpick comes out clean. Sprinkle with additional Wild Blueberry Sugar.
COOL for 10-15 mins. before serving. Enjoy!
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