Healthy Zucchini Muffins

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Gimme some Oven

Total Time

30 minutes

Prep Time

14 minutes

Cook Time

16 minutes

Rating

(48)

Ingredients

12 servings

1 2/3 cups white whole wheat flour (or all-purpose flour)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup plain milk (dairy or non-dairy)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups (6 ounces) grated zucchini (no need to squeeze out excess liquid)
1/3 cups old-fashioned oats
turbinado sugar, for sprinkling

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Preparation

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Step 1

Prep oven and muffin pan. Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.

Step 2

Mix the dry ingredients. In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, ground ginger and salt until combined.

Step 3

Mix the wet ingredients. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.

Step 4

Bake. Portion the batter evenly between the 12 baking cups. Sprinkle the top of each muffin with a pinch of turbinado sugar, if desired. Bake for 16-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a wire cooling rack for at least 5 minutes to cool.

Step 5

Serve. Serve warm and enjoy!

Chef’s notes

These muffins are made with white whole wheat flour, naturally-sweetened, deliciously spiced with cinnamon, easy to freeze, and they are chocked full of fresh shredded zucchini.

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Seasonal Recipes

Skill Level

other

Healthy Zucchini Muffins

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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