Homemade Healthy Zucchini Muffins
- Yield 12
- Prep 14 minutes
- Cook 16 minutes
- Total 30 minutes
Homemade Healthy Zucchini Muffins is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 2/3 cups white whole wheat flour (or all-purpose flour)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup plain milk (dairy or non-dairy)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (6 ounces) grated zucchini (no need to squeeze out excess liquid)
- 1/3 cups old-fashioned oats
- turbinado sugar, for sprinkling
Method
Prep oven and muffin pan. Warm oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.
Stir the dry ingredients. In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, ground ginger and salt until combined.
Stir the wet ingredients. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Tip this mixture into the dry ingredient mixture and stir with a spoon until just combined. (Do not overmix.) mix in the zucchini and oats until just combined.
Roast Portion the batter evenly between the 12 baking cups. Scatter the top of each muffin with a pinch of turbinado sugar, if desired. Roast for 16-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Move pan to a wire cooling rack for at least 5 minutes to cool.
Plate Plate warm and enjoy!
