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Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce and 3 flour options. Whole wheat or spelt, gluten free and almond flour. Moist and fluffy.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

With whole wheat or spelt flour:

  • 2 cups grated zucchini (packed and not squeezed)
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 1/2 cup honey or maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp baking powder, aluminum free
  • 1/4 tsp salt
  • 2 cups whole wheat or spelt flour
  • 1/2 cup chocolate chips, nuts, blueberries etc.
  • Cooking spray (I use Misto)

With gluten free flour:

  • 2 cups grated zucchini (packed and not squeezed)
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 1/2 cup honey or maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp cornstarch
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp baking powder, aluminum free
  • 1/4 tsp salt
  • 2 3/4 cups gluten free flour
  • 1/2 cup chocolate chips, nuts, blueberries etc.
  • Cooking spray (I use Misto)

With almond flour:

  • 3 eggs, large
  • 1/2 cup maple syrup or honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup shredded zucchini, not squeezed
  • 3 1/3 cups almond flour
  • 1/2 cup chocolate chips, nuts, blueberries etc.
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  2. In a large mixing bowl add egg(s) and whisk for 15 seconds. Add applesauce, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
  3. Add flour (and cornstarch for GF muffins) and gently mix until combined. Add zucchini and chocolate ships. Stir and do not over mix.
  4. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
  5. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Store: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 3 months.

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