Ten Grain Zucchini Blueberry Muffins
Start your day with these wholesome and irresistible Ten Grain Zucchini Blueberry Muffins, a nutritious twist on classic baked goods. Packed with hearty ten-grain cereal, whole wheat flour, and fresh zucchini, these muffins strike the perfect balance between wholesome and indulgent. Naturally sweetened with honey and unsweetened applesauce, each bite offers bursts of juicy blueberries against warm notes of cinnamon. These muffins are a fantastic healthy breakfast or snack option, packed with fiber, protein, and nutrients to keep you energized. Ready in just under an hour, this recipe combines simple preparation with a beautifully moist and tender texture. Perfect for meal prep or on-the-go mornings, these muffins are proof that healthy can taste amazing!
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Recipe Information
Ingredients
- 1 cup ten-grain hot cereal mix
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 0.75 cup plain Greek yogurt
- 0.5 cup honey
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup zucchini, grated
- 1 cup blueberries, fresh or frozen
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the ten-grain cereal mix, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
In another bowl, beat the eggs lightly. Add the Greek yogurt, honey, applesauce, and vanilla extract, and mix until smooth.
Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Gently fold in the grated zucchini and blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tins, filling each cup about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Enjoy your Ten Grain Zucchini Blueberry Muffins as a healthy and satisfying snack or breakfast treat!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 402.3 g | 146% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 135.3 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 470 mg | 36% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
