5. Blueberry Maple Muffins
These blueberry muffins taste — and smell — incredible. One whiff of them fresh from the oven and you won’t be able to wait until they hit your plate.
The blueberries in this recipe could easily be swapped for red raspberries or you can do a mix of half and half!
These healthier blueberry muffins taste — and smell — incredible.
Ingredients
- Nonstick cooking spray (optional)
- 1 cup whole wheat flour
- ¾ cup + 2 Tbsp. all-purpose flour
- ¼ cup wheat germ
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. fine sea salt or Himalayan salt
- 1 tsp. ground cinnamon
- 2 large eggs
- ½ cup pure maple syrup
- 1 cup low-fat buttermilk
- ¼ cup coconut oil, melted
- 1 tsp. vanilla extract
- 1½ cups fresh blueberries
Instructions
- Preheat oven to 375° F.
- Prepare 15 muffin cups by lining with muffin papers or coating with spray.
- Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
- Combine eggs and maple syrup in a medium bowl; whisk to blend.
- Add buttermilk, oil, and extract; whisk to blend.
- Add flour mixture to egg mixture; mix until just blended.
- Gently fold in blueberries.
- Divide batter among 15 prepared muffin cups.
- Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.
- Transfer muffins to rack; cool.
6. Zucchini Bread
This healthier take on zucchini bread has all of the moisture and flavor you expect from a homemade loaf, thanks to applesauce and coconut oil.
Add a dash of nutmeg and ginger for extra holiday flavor.
This healthier take on zucchini bread has a moist crumb like traditional versions of this recipe, but it’s made with all-natural, good-for-you ingredients.
Ingredients
- Nonstick cooking spray
- 6 large egg whites
- ¼ cup melted coconut oil
- ½ cup unsweetened applesauce
- ⅓ cup sugar
- 2 tsp. vanilla extract
- ¾ cups all-purpose flour
- 1¾ cups whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. sea salt
- 3 tsp. ground cinnamon
- 2½ cups grated zucchini
- ½ cup chopped raw walnuts
Instructions
- Preheat oven to 350° F.
- Lightly coat two 9 x 5-inch loaf pans with spray.
- Combine egg whites, oil, applesauce, sugar, and extract in a large bowl. Set aside.
- Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.
- Add flour mixture to egg mixture; mix until just blended.
- Fold in zucchini and walnuts; mix until just blended.
- Divide batter evenly between the two pans.
- Bake for 45 to 50 minutes, or until golden brown and tester inserted into the center comes out clean.
- Cool bread in pans for 5 to 10 minutes, remove from pans and transfer to rack; cool completely.
Recipe Notes
Leftover slices can be wrapped individually and stored in the freezer for future meals.