Zucchini Berry Muffins

You will absolutely love these zucchini berry muffins! They are wholesome and healthy-ish and only take about 30 minutes start to finish. Great for breakfast or a quick snack on the go. I use honey to sweeten them so there’s no sugar and a little vanilla extract and cinnamon to enhance all the flavors.

Ingredients

• 1/2 cup butter room temperature
• 1/2 cup honey
• 2 eggs
• 2 tsp. vanilla extract
• 1/4 cup milk (or non dairy milk)
• 1 3/4 cup all-purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup grated zucchini
• 1/2 cup raspberries
• 1/2 cup blueberries

Directions

Start by preheating the oven to 425 degrees. Line a 12 spot muffin tin with liners.

In a large mixing bowl, cream together the butter and honey until smooth, with an electric mixer. Then add in the eggs, vanilla and milk, continue to mix until smooth. Then pour in the flour, cinnamon, baking powder, baking soda, and salt. Mix it all together.

Grate the zucchini over a towel or paper towel, wrap it up and squeeze out all the excess liquid. Add the zucchini and berries into the batter. Mix until combined.

Using an ice cream scoop or big spoon, scoop the batter into each muffin tin filling it almost all the way up. Bake for 5 minutes at 425. Then reduce the heat to 350 and continue to bake for about 18-20 minutes. Just until the tops are golden and the centers are cooked through. You can insert a toothpick, and if it comes out clean they are ready! Let cool slightly and serve with butter! Enjoy!