How To Make Healthy Zucchini Muffins
Grab a bite of these hearty zucchini muffins for dessert today! It’s naturally sweetened for a healthier sweet, and takes only 30 minutes to make.
- 1⅔cupswhite whole wheat flouror all-purpose flour
- 1tspbaking powder
- 1tspbaking soda
- 1tspground cinnamon
- ½cupmaple syrup
- ½cupmilkalmond milk, 2% milk, or other preferred milk
- ¼cupcoconut oilmelted
- 1tspvanilla extractstore-bought or homemade
- 1½cupsfresh zucchinigrated
- ⅓cupold-fashioned oatsplus extra for sprinkling
Heat the oven to 350 degrees F.
Prepare a 12-cup muffin pan and grease it with cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
In a separate mixing bowl, whisk together the egg, maple syrup, milk, coconut oil, nd vanilla extract until combined.
Pour this mixture into the dry ingredient mixture, then stir with a spoon until just combined.
Stir in the zucchini and oats until just combined.
Portion the batter evenly between 12 baking cups.
Sprinkle extra oats on top of each, if desired.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Transfer pan to a cooling rack.
Serve warm, and enjoy!
- Calories: 153.88kcal
- Fat: 5.84g
- Saturated Fat: 4.34g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.57g
- Polyunsaturated Fat: 0.43g
- Carbohydrates: 23.62g
- Fiber: 2.26g
- Sugar: 9.00g
- Protein: 3.48g
- Cholesterol: 14.35mg
- Sodium: 156.13mg
- Calcium: 66.52mg
- Potassium: 156.57mg
- Iron: 0.90mg
- Vitamin A: 11.99µg
- Vitamin C: 2.78mg
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