Description
Healthy zucchini muffins are a nutritious and delicious snack or breakfast option. Packed with fresh zucchini, these muffins are moist, flavorful, and easy to make.
Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup honey or maple syrup
- 1/3 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the grated zucchini, honey or maple syrup, melted coconut oil, eggs, and vanilla extract.
- In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt.
- Combine the wet and dry ingredients, stirring until just mixed.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days.
- You can add nuts or chocolate chips for extra flavor.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
