Description
These Healthy Zucchini Muffins are a delicious and nutritious treat perfect for breakfast or a snack. Made with whole wheat pastry flour and natural sweeteners like pure maple syrup and applesauce, these muffins offer a moist texture and warm cinnamon flavor without refined sugars. The addition of grated zucchini adds moisture and a subtle veggie boost, making them both tasty and wholesome.
Ingredients
Dry Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup olive oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (no need to squeeze liquid)
Instructions
- Prep: Preheat your oven to 350° F (175° C). Prepare your muffin tray by greasing it lightly with nonstick spray or lining it with muffin liners for easy removal.
- Mix Dry Ingredients: In a medium bowl, combine the whole wheat pastry flour, ground cinnamon, baking powder, baking soda, salt, and ground nutmeg. Stir them together to evenly distribute all the leavening agents and spices.
- Whisk Wet Ingredients: In a large bowl, whisk the eggs until well blended. Add in pure maple syrup, olive oil, unsweetened applesauce, and vanilla extract, mixing thoroughly. Then fold in the finely grated zucchini, ensuring it’s evenly incorporated without removing its moisture.
- Combine: Gradually add the dry ingredients into the wet ingredients bowl. Stir gently until just combined to avoid over mixing, which can make the muffins tough.
- Divide Batter: Evenly spoon the batter into the 12 muffin cups, filling each about ¾ full to allow space for rising.
- Bake: Place the muffin tray in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the tray for a few minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and helps maintain texture.
Notes
- Do not squeeze the grated zucchini, as the moisture helps keep the muffins tender and moist.
- Using whole wheat pastry flour rather than regular whole wheat flour yields a lighter texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit any nuts or seeds often added as optional mix-ins.
- Feel free to add a handful of chopped walnuts or chocolate chips for extra flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
