Healthy Zucchini Muffins
User Reviews
5.0
9 reviews
Excellent
Healthy Zucchini Muffins
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Healthy zucchini muffins bake faster than a loaf of zucchini bread! This gluten-free recipe creates a fluffy texture you'll love, without having to squeeze the shredded zucchini.
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Ingredients
- 1 ½ cup oat flour (certified gluten-free, if needed)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon fine sea salt (I use Real Salt brand)
- 3 large eggs
- ⅔ cup maple syrup
- ¼ cup olive oil (or other vegetable oil)
- 2 teaspoons vanilla extract
- 1 ½ cups shredded zucchini (no need to squeeze)
- ⅓ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 parchment paper liners. In a large bowl, combine the oat flour, baking powder, cinnamon, nutmeg, and salt. Whisk well to break up any lumps.
- Next, add in the eggs, maple syrup, olive oil, and vanilla extract. Stir until the batter looks relatively smooth. Then stir in the shredded zucchini. (No need to squeeze out the extra moisture from the zucchini; the oat flour will absorb it as it bakes.)
- Divide the batter evenly among the 12 muffin cups. Top each muffin with chopped nuts, if desired. (They add a nice crunch! But chocolate chips are an option, too.) Bake at 350ºF for 25 to 30 minutes, or until the tops of the muffins feel dry and spring back when you lightly press on them.
- Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling. The texture will improve as they cool; oat flour can have a gummy texture when warm. Once they have cooled for at least 30 minutes, then are ready to serve. Cooled muffins can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is for 1 of 12 muffins without the optional nuts on top. This information is automatically calculated and is just an estimate, not a guarantee.
- Need to use another sweetener? Honey should also work, but I would use less, starting with just a 1/2 cup.
- Need an egg-free recipe? I don't think 3 flax eggs would work well here but check out my vegan pumpkin muffins as a starting point. I think swapping the pumpkin for zucchini should work similarly.
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
47mg
(16%)
Sodium
167mg
(7%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
97IU
(2%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 167mg | 7% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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