Healthy Zucchini Muffins
Moist, naturally sweetened zucchini muffins made with whole wheat flour, honey, and warm cinnamon for an easy make-ahead breakfast.
Ingredients
- 1 3/4 cups whole wheat flour or white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1/3 cup honey or pure maple syrup
- 1/4 cup coconut oil, melted or olive oil
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, lightly drained about 1 medium zucchini
- 1/3 cup chopped walnuts or mini chocolate chips optional
Instructions
- Preheat the oven to 350°F (177°C) and line a standard 12-cup muffin tin with paper liners or grease it with nonstick spray.
- Prep the zucchini by shredding it on the large holes of a box grater to make about 1 1/2 cups. Press it lightly between paper towels or a clean kitchen towel to remove some moisture, then set aside.
- Whisk the dry ingredients in a large bowl: 1 3/4 cups whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon salt.
- Whisk the wet ingredients in a separate bowl until smooth: 2 large eggs, 1/3 cup honey, 1/4 cup melted coconut oil, 1/3 cup unsweetened applesauce, and 1 teaspoon vanilla extract.
- Combine the wet ingredients with the dry ingredients, stirring just until no streaks of flour remain. Fold in the shredded zucchini and the walnuts or chocolate chips if using. Avoid overmixing.
- Fill the muffin cups about 3/4 full, dividing the batter evenly among all 12 cups.
- Bake for 18 to 20 minutes at 350°F, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing.
Notes
Store cooled muffins in an airtight container at room temperature for 3 to 4 days, or refrigerate up to 1 week. To freeze, wrap each muffin individually and store in a freezer bag for up to 3 months; thaw at room temperature or overnight in the fridge.