The Best Healthy Zucchini Muffins
Servings: 12 muffins
Calories: 146kcal
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 + 2 TBSP whole wheat pastry flour1
- 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 sugar2
- 1/2 cup applesauce3
- 1/3 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 lightly packed shredded zucchini water squeezed out (equal to about 1 medium zucchini)
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
Serving: 1/12 | Calories: 146kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 132mg | Fiber: 2g | Sugar: 12g