gimmesomeoven4.8
Healthy Zucchini Muffins
This healthy zucchini muffins recipe is made with whole wheat flour, it’s naturally sweetened with maple syrup, and it’s a delicious way to use up extra zucchini!
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 14 min🔥 Cook: 16 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Prep oven and muffin pan. Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.
cups white whole wheat flour (or all-purpose flour)1 2/3cups (6 ounces) grated zucchini (no need to squeeze out excess liquid)1 1/2cups old-fashioned oats1/3
2
Mix the dry ingredients. In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, ground ginger and salt until combined.
baking powder1 teaspoonbaking soda1 teaspoon
3
Mix the wet ingredients. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.
egg1vanilla extract1 teaspoon
4
Bake. Portion the batter evenly between the 12 baking cups. Sprinkle the top of each muffin with a pinch of turbinado sugar, if desired. Bake for ⏱️ 16-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a wire cooling rack for at least ⏱️ 5 minutes to cool.
cups white whole wheat flour (or all-purpose flour)1 2/3cups (6 ounces) grated zucchini (no need to squeeze out excess liquid)1 1/2cups old-fashioned oats1/3turbinado sugar (for sprinkling)
5
Serve. Serve warm and enjoy!
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