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.
Serves:
Ingredients
- 1⅔cupswhite whole wheat flouror all-purpose flour
- 1tspbaking powder
- 1tspbaking soda
- 1tspground cinnamon
- ½tspsalt
- 1egg
- 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
Instructions
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Heat the oven to 350 degrees F.
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Prepare a 12-cup muffin pan and grease it with cooking spray. Set aside.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
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In a separate mixing bowl, whisk together the egg, maple syrup, milk, coconut oil, nd vanilla extract until combined.
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Pour this mixture into the dry ingredient mixture, then stir with a spoon until just combined.
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Stir in the zucchini and oats until just combined.
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Portion the batter evenly between 12 baking cups.
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Sprinkle extra oats on top of each, if desired.
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Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
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Transfer pan to a cooling rack.
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Serve warm, and enjoy!
Nutrition
- 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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