I have a new healthy snack or grab and go breakfast for you! These Strawberry Blueberry Zucchini Mini Muffins are moist, flavorful, and loaded with the good stuff. My garden is growing zucchini like crazy this year so I wanted to make a few new zucchini recipes. Last week we made my Banana Zucchini Bread recipe, and I still have about 8 large zucchini sitting on my porch!
My 4 year old daughter Sofie starts pre-school a few days a week in a few weeks and I wanted to come up with a healthy snack she can take for snack time. I figured these Strawberry Blueberry Zucchini Mini Muffins were perfect. She loves blueberry muffins and zucchini bread (or as she calls it Chinni Bread). Anywho we combined the two and she even wanted to add strawberries to the recipe!
What we love about these Strawberry Blueberry Zucchini Mini Muffins
- Easy to make with fresh berries, pantry staples, and zucchini
- Moist and tasty
- Loaded with fiber and anti-oxidants
- Great to pack for lunch, for on the go, or to take on vacation
- The kids will love them and not even know they are eating vegetables
- Great way to make use of the zucchini from the garden
- These muffins are egg free in case you have any allergies, I made these with yogurt and vegetable oil.
- Made in one bowl
- Freezer friendly
Equipment needed to make these Healthy Zucchini Blueberry Muffins
Mini Muffin Pan
Mixing Bowls
Grater
Whisk
Wooden Spoon
How to make these Strawberry and Blueberry Zucchini Mini Muffins
First start by washing and grating the zucchini with a grater (or cube it and toss into a food processor). In a large mixing bowl combine the flour, baking soda, baking powder, cinnamon, ground flax and whisk until well combined.
Next add in the sugar, vegetable oil, yogurt, and water and use a spoon to mix.
Fold in the zucchini, strawberries, and blueberries.
Then spoon the mixture into a 24 mini cupcake pan and bake at 350 degreed for 15 minutes.
Frequently asked questions:
Are blueberry muffins healthy?
Well- it depends what you put in them! That is why I made these. Sofie loves store bought blueberry muffins and even the packaged ones. But I am sure they are loaded with sugar and butter. These zucchini blueberry mini muffins have fresh berries, ground flax, yogurt, and zucchini!
How many Zucchini in a cup?
I had a huge zucchini and only used a bout 1/4 of the zucchini. So if you have a smaller zucchini from the store, 1 will probably be sufficient for this zucchini recipe.
Can I Freeze these Zucchini Muffins?
Absolutely! That was actually my plan but both Stella and Sofie have been snacking on them for a few days. So I would just wrap them individually or in two’s then place in freezer bags and freeze.
Can You freeze Zucchini?
YES! I like to grate it and then put it into freezer bags in 1 or 2 cup portions for easy baking. Or you can even add shredded zucchini into dinner recipes (like tacos, meat mixtures, soups, and chili for extra nutrition.
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Strawberry Blueberry Zucchini Mini Muffins
Ingredients
- 1 1/2 cups flour regular or whole wheat
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 TBSP ground Flax
- 1/4 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt
- 1/2 cup water
- 1 cup finely grated zucchini
- 1/4 cup finely diced strawberries
- 1/2 cup blueberries
Instructions
- In a large mixing bowl combine the flour, baking soda, baking powder, cinnamon, ground flax and whisk until well combined.
- Add in the sugar, vegetable oil, yogurt, and water and use a spoon to mix.
- Fold in the zucchini, strawberries, and blueberries.
- Spoon the mixture into a 24 mini cupcake pan and bake at 350 degreed for 15 minutes.
