Healthy Zucchini Muffins
Healthy Zucchini Muffins are easy to make in one bowl and super delicious! They are light, fluffy and moist.
Servings: 12 muffins
Calories: 198kcal
Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1/4 cup any mild tasting oil I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups whole wheat or spelt flour
- 2 cups shredded zucchini not squeezed and packed
- 1/2 cup walnuts chopped, optional
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
- Add flour and gently mix with spatula just until combined. Add zucchini and nuts (if using). Stir and do not over mix.
- Distribute batter evenly between 12 openings of a tin (I used trigger cookie dough scoop) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for a few minutes and transfer to a cooling rack to cool off for another 30 minutes.
Video
Notes
- Store: Store muffins on a counter covered with linen towel or in a ventilated container for 1-2 days. After I recommend to freeze them.
- Freeze: Bake and cool muffins completely. Place in resealable plastic bag, let the air out as you are sealing, and freeze for up to 3 months. Thaw on a counter for a few hours.
Nutrition
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 145mg | Fiber: 3g | Sugar: 10g