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Healthy Zucchini Bread Muffins Recipe

★★★★★

4.9 from 145 reviews
  • Author: Mariam
  • Total Time: 33 minutes
  • Yield: 24 muffins 1x
  • Diet: Vegetarian

Description

These Healthy Zucchini Bread Muffins are a delicious and nutritious treat, perfect for breakfast or a snack. Made with whole wheat flour, grated zucchini, and sweetened naturally with brown sugar and maple syrup, they offer a moist texture and a subtle cinnamon flavor. The addition of olive oil and applesauce keeps them moist without excess fat, making them a wholesome choice for a guilt-free indulgence.

Ingredients

Scale

Wet Ingredients

  • 1 1/2 tablespoons vanilla extract
  • 3 cups grated zucchini
  • 2 eggs (beaten)
  • 1/3 cup pure maple syrup
  • 1/2 cup olive oil
  • 1/2 cup applesauce
  • 3/4 cup brown sugar (plus more for topping)

Dry Ingredients

  • 2 1/2 cups whole wheat flour
  • 1/3 cup old fashioned rolled oats (plus more for topping)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon cinnamon

Instructions

  1. Combine Wet Ingredients: In a large bowl, stir together the grated zucchini, beaten eggs, vanilla extract, olive oil, applesauce, brown sugar, and maple syrup until the mixture is well combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, sea salt, cinnamon, and 1/3 cup rolled oats until evenly mixed.
  3. Create a Well: Make a well in the center of the dry ingredient mixture to prepare for the wet ingredients.
  4. Combine Wet and Dry: Pour the wet ingredients into the well of the dry ingredients and mix by hand just until combined. Be careful not to over mix to ensure a tender muffin texture.
  5. Prepare Muffin Tin: Fill muffin liners about 3/4 full with the batter. This recipe yields approximately 24 muffins.
  6. Add Toppings: Sprinkle the tops of the filled muffins with additional rolled oats and a light sprinkle of brown sugar for added texture and sweetness.
  7. Bake the Muffins: Bake in a preheated oven at 350°F (175°C) for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Store: Allow muffins to cool on a wire rack. Store in an airtight Ziploc bag for 3-5 days or freeze for up to one month for longer storage.

Notes

  • Do not over mix the batter to avoid dense muffins; mix just until combined.
  • Use whole wheat flour for added fiber and nutrients, but you can substitute with all-purpose flour if preferred.
  • Grate the zucchini finely and gently squeeze out excess moisture if desired to prevent soggy muffins.
  • These muffins freeze well; thaw at room temperature or warm in the microwave before serving.
  • You can add nuts or raisins for additional texture and flavor if desired.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Healthy zucchini bread muffins, whole wheat muffins, zucchini muffins recipe, healthy breakfast muffins, low fat muffins, homemade zucchini muffins

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Find it online: https://aromaofgrandma.com/healthy-zucchini-bread-muffins-recipe/