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Healthy Zucchini Muffins

Moist and wholesome muffins that sneak zucchini into your diet without compromising on taste.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Finely shred for a softer texture.
  • 1 cup whole wheat flour Can substitute half for almond flour for a nutty flavor.
  • 1/2 cup oats
  • 1/2 cup brown sugar Adjust sweetness to taste.
  • 1/4 cup honey or maple syrup For extra sweetness, add more.
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 large eggs Use room temperature for fluffier muffins.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, brown sugar, honey or maple syrup, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in the fridge for 3-5 days or freeze for up to three months. Thaw and reheat in the microwave for freshness.