One-Bowl Blueberry Zucchini Flax Muffins

I have made these flax muffins so many times! Full of feel-good ingredients like whole wheat flour, ground flax, Greek yogurt, and juicy blueberries, but still incredibly moist and tender thanks to the addition of grated zucchini and applesauce. Mixed up in one bowl with no squeezing the zucchini required, these hearty muffins make such a satisfying breakfast, pre-workout snack, or get-me-through-until-dinner afternoon situation.

The Flax Muffins That Aren’t Dry Hockey Pucks

I know what you’re thinking…flax muffins? As soon as flax or bran enter the chat, people tend to picture dense little hockey pucks pretending to be breakfast. But I swear these blueberry zucchini flax muffins are absolutely not that situation. Yes, they’re full of hearty, feel-good ingredients. But the added fruit and veg help keep them moist and they’ve got that hearty, satisfying texture that actually keeps you full, but still feel soft enough that you genuinely want to eat them.

And honestly, that’s exactly why I keep making them on repeat. These muffins wear a lot of hats that most muffin recipes just don’t. Like, they serve a purpose beyond just being a sweet baked good to eat with your coffee or hand to your hanrgy kid to appease their belly for 37 minutes. They’re legit filling enough to power busy mornings, make such a good pre-workout snack, and are one of those breakfasts that really holds my daughter over when paired with a smoothie before school. They’re also super blueberry-forward with the zucchini tucked quietly into the background, which honestly feels like the best of both worlds. Hearty and nourishing, but still very much yum. m

Also, guys…they’re genuinely easy. One bowl, no squeezing the zucchini, and done baking in 20 minutes. I’ve made them with both fresh and frozen blueberries and both work beautifully. The only thing I’ll say from experience is don’t overmix the batter once the flour and flax go in. Whole wheat muffins can lose their fluffiness pretty quickly if the batter gets overworked, so a gentle hand makes a big difference here. If you already love my oatmeal carrot muffins or morning glory muffins for that hearty, practical breakfast energy, these definitely live in that same lane…just with a super blueberry-forward twist.

Let’s make these muffins together! Just and you and me…

4.94 from 29 votes

One-Bowl Zucchini Blueberry Flax Muffins

Yield: 12 muffins

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Cuisine: American

Course: Breakfast, muffin

Author: Taesha Butler

I have made these flax muffins so many times! Full of feel-good ingredients like whole wheat flour, ground flax, Greek yogurt, and juicy blueberries, but still incredibly moist and tender thanks to the addition of grated zucchini and applesauce. Mixed up in one bowl with no squeezing the zucchini required, these hearty muffins make such a satisfying breakfast, pre-workout snack, or get-me-through-until-dinner afternoon situation.

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Ingredients

 

1x2x3x

• ▢ 1 cup (115 g) grated zucchini , do not squeeze out the moisture
• ▢ 2 large eggs
• ▢ ⅔ cup (162.67 g) unsweetened applesauce
• ▢ ½ cup (118.29 ml) plain Greek yogurt
• ▢ ⅓ cup (78.86 ml) maple syrup
• ▢ ⅓ cup (78.86 ml) avocado oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 cup (102 g) ground flaxseed
• ▢ 1½ cup (225 g) whole wheat flour
• ▢ ⅔ cup (98.67 g) blueberries, + extras for topping

Instructions

 

• Heat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil spray.
Since this muffin recipe uses less added oil than most traditional muffin recipes, I find that silicone liners or disposable liners with a natural food-grade silicone coating (I like If You Care baking cup liners) work best to prevent sticking. If using traditional paper liners without a coating, lightly spray them with cooking spray before filling so the muffins release more easily after cooling.
• In a large bowl, whisk the grated zucchini, eggs, applesauce, oil, maple syrup, vanilla, and yogurt until combined.
• Whisk in the baking powder, baking soda, salt, nutmeg, and cinnamon.
• Add the ground flax and flour and then mix with a large spoon or rubber spatula until all the ingredients are just combined. Do not over mix. Over mixing can lead to dense muffins and we are going for fluffy.

  Fold in the blueberries.
• Scoop the batter into each muffin cup, filling almost to the top. Top the muffins with extra blueberries, if desired.
•  Bake in a 375℉ oven until for 20-22 minutes or until the muffins are lightly golden on top.

  TIP: if you have a kitchen thermometer, bake until the muffins have an internal temperature of 200℉. Many ovens do not bake true to temp, so this trick will ensure your muffins are baked through but are not over baked.
• Let the muffins cool in pan for about 10 minutes before enjoying warm or allow them to cool fully then store in an airtight container in the fridge for 4 to 5 days or well wrapped in the freezer for 1 month.

Notes

Suggested adaptations: 

• Replace the blueberries with raspberries.
• You can use frozen blueberries, however they will turn your muffins a bit of a purple color!
• Swap the maple syrup for honey, if you prefer.
• Make them as mini muffins, baking for about 13-15 minutes.
• If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.
• Replace the applesauce with mashed ripe bananas.

Serving: 1muffin, Calories: 234kcal, Carbohydrates: 24g, Protein: 7g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 32mg, Sodium: 200mg, Potassium: 240mg, Fiber: 6g, Sugar: 8g, Vitamin A: 81IU, Vitamin C: 3mg, Calcium: 89mg, Iron: 2mg

Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.