One-Bowl Zucchini Blueberry Flax Muffins

4.94 from 29 votes

One-Bowl Zucchini Blueberry 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.

Prep Time15

Cook Time20

Course: Breakfast, muffin

Cuisine: American

Diet: Vegetarian

Keyword: blueberry muffins, ground flax, whole wheat flour, zucchini muffins

Servings: muffins

Calories: 234kcal

Author: Taesha Butler

Ingredients

1 cup grated zucchini do not squeeze out the moisture
2 large eggs
⅔ cup unsweetened applesauce
½ cup plain Greek yogurt
⅓ cup maple syrup
⅓ cup 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 ground flaxseed
1½ cup whole wheat flour
⅔ cup blueberries + extras for topping

US Customary - Metric

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.

Nutrition