First off, when i say “healthy” muffins, you have to understand that it’s a healthier version because let’s face it, muffins are not really healthy.
These do incorporate zucchini, one of my favourite vegetables to bake with. It’s also packed with antioxidants from the blueberries and lemon and it has less sugar than most recipes as well.
The end result is a not too sweet, lemony muffin that’s moist and fluffy. I hope you enjoy!
Makes 12 muffins.
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup milk
1/3 cup vegetable oil
1 cup shredded zucchini packed
3. In a smaller bowl, combine the eggs, milk, oil and lemon juice.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined.
6. Spoon the batter into a greased muffin tin.