Description
This zucchini muffins recipe provides a healthy and easy option for breakfast. Packed with nutrients, these muffins are moist and flavorful, making them a delightful morning treat.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
- ½ cup honey or maple syrup
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a bowl, combine the grated zucchini and a pinch of salt. Let it sit for 10 minutes to draw out moisture.
- In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, honey or maple syrup, applesauce, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the grated zucchini, nuts, and raisins or chocolate chips if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- For a sweeter muffin, increase honey or maple syrup to ¾ cup.
- Substitute half of the flour with almond flour for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini muffins recipe easy healthy breakfast