- 1 3/4 cup + 2 TBSP whole wheat pastry flour1
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 TBSP ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup coconut sugar or brown sugar2
- 1/2 cup applesauce3
- 1/4 cup oil (avocado, sunflower, melted & cooled coconut)
- 1 large egg
- 1/4 cup milk of choice (I used cashew)
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini (not super packed, about 1 medium)
- Preheat oven to 425ºF. Grease 12 cup muffin pan with oil; set aside.
- In a medium bowl add flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg; whisk together until evenly combined.
- In a large bowl whisk together sugar and applesauce then add in oil, egg, milk and vanilla; whisk until evenly combined.
- 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 wet and 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). You should end up with 12 muffins.
- Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 12-15 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.
1 You can sub 1 cup whole wheat flour and 3/4 cup + 2 TBSP all-purpose flour for half and half, OR whole wheat white flour, OR a 1:1 gluten-free all-purpose baking flour. I did not test this with grain-free flours. 2 You may be able to sub the granulated sugar with 1/3 cup maple syrup, then omit the milk. The muffins won’t be as sweet, or you could keep a few tablespoons of the granulated sugar. I haven’t tested that myself but wanted to give you the suggestion. 3 Banana puree will also work. You can likely sub with Greek yogurt as another option but I haven’t tested myself. Recipe adapted from my Whole Grain Cinnamon Apple Muffins.
- Serving Size: 1 muffins
- Calories: 146
- Sugar: 12
- Sodium: 132
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 3
- Cholesterol: 16