The Best Healthy Zucchini Muffins
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5
4 reviews
Excellent
The Best Healthy Zucchini Muffins
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The best Healthy Zucchini Muffins! Spiced with cinnamon and nutmeg, made with whole grain flour and dairy-free. They can be made gluten-free friendly using a 1:1 gluten-free all-purpose baking flour. These muffins are perfect for garden season.
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Ingredients
Dry Ingredients
- 1 3/4 cup whole wheat pastry flour 2 tablespoon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 2/3 cup coconut sugar or brown sugar
- 1/2 cup applesauce
- 1/3 cup neutral cooking oil avocado, sunflower, melted & cooled coconut, generic cooking oil
- 1 egg large
- 1/4 cup milk I used cashew, of choice
- 1 tsp vanilla extract
- 1 1/2 cups zucchini water squeezed out (equal to about 1 medium zucchini, shredded, lightly packed
Instructions
- Preheat oven to 350ºF. Grease 12 cup muffin pan with oil; set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg; set aside.
- In a large bowl whisk together sugar and applesauce then whisk in oil, egg, milk and vanilla.
- Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula, gently combine until dry ingredients are almost incorporated, then fold in shredded zucchini. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.
- Evenly distribute batter into greased muffin pan, filling ¾ full (about heaping 1/4 cup of batter).
- Bake muffins at 350ºF for 15-20 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan.
- Transfer zucchini muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.
Notes
- Whole wheat white flour may be used, the muffins will just be slightly more dense. You can also use a mix of whole wheat and all-purpose flour. 1:1 all-purpose gluten-free baking flour should also work (make sure it is a 1:1 "baking" flour with xanthan gum).
- I have not tested this with a vegan sub yet, but you should be able to use a flax seed egg.
- Recipe adapted from my Whole Grain Cinnamon Apple Muffins.
Nutrition Information
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Serving
1/12
Calories
146kcal
(7%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
16mg
(5%)
Sodium
132mg
(6%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1/12 | |
| Calories | 146kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 16mg | 5% |
| Sodium | 132mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5
4 reviews
Excellent
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