Description
These Feel-Good Zucchini Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Made with grated zucchini and warm spices, these muffins are moist, flavorful, and satisfying.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups grated zucchini (squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk the eggs, honey or maple syrup, oil, Greek yogurt, and vanilla extract until smooth.
- Combine wet and dry: Fold the wet ingredients into the dry ingredients until just combined.
- Add zucchini and nuts: Gently fold in the grated zucchini and chopped nuts, if using.
- Bake: Divide the batter among the muffin cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These muffins freeze well — just wrap tightly and thaw as needed.
- Add chocolate chips for a sweet twist!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
