Zucchini Muffins

If you're looking for a delicious, easy, lower sugar zucchini muffin with perfect texture…ta-da…you've found it! These Zucchini Muffins make a great grab-and-go breakfast or snack.

Course Breakfast, Snack

Servings

Calories 234kcal

Ingredients

1 1/4 cup 175g all purpose flour
3/4 cup 110g whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs use flax eggs to keep this vegan
1/2 cup milk of your choice I use unsweetened almond milk
1/3 cup avocado oil or olive oil
1/2 cup pure maple syrup
1/4 cup 50g dark brown sugar or coconut sugar
1 teaspoon pure vanilla extract
1 3/4 cup 283g grated zucchini, packed lightly, not squeezed
3/4 cup 65g chopped walnuts, toasted (optional)
1 - 2 tablespoons coarse turbinado sugar optional

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with parchment liners.
In a large bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg. Set aside.
In a medium bowl, beat the eggs lightly. Add the milk, oil, maple, brown sugar and vanilla. Whisk to combine. Stir in the grated zucchini.
Pour the wet ingredients over the dry and add the walnuts. Stir with a rubber spatula or spoon just until combined. Do not overmix to avoid a tough and rubbery muffin.
Spoon heaping 1/4 cupfuls of batter into each muffin tin. Top with turbinado sugar, if using.
Bake the muffins for 18 minutes or until a toothpick inserted into the center comes out clean.
Cool for 3 to 5 minutes in the tins. Remove and cool on a wire rack until room temperature. The muffins become even more moist as they sit.

Notes

To toast your walnuts quickly…as soon as your oven has preheated to 350, place the walnuts on a baking sheet in the oven. Roast them for just 3 to 4 minutes. That's when they'll begin smelling buttery and toasted. Don't skip this step…toasting makes a big difference!

To make these muffins vegan, use non dairy milk and flax eggs. To make flax eggs equivalent to two large eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons of water. Allow to sit for 15 minutes before using.

Store your muffins in a closed container in the fridge. They'll keep for 4 to 5 days.

Nutrition