I originally shared the recipe for these yummy Zucchini
Muffins over on the Girls on the Run blog (original
post here), but decided to re-share the recipe here!
After becoming a mom I realized I was always
looking for fun/yummy ways to sneak veggies into my sons diet! And these delicious muffins definitely help me do just that! I love these muffins because they are made
with simple ingredients, and packed with a healthy dose of veggies, plus they
are delicious! And I know Theodore
thinks they are tasty because he will gobble them right up!
I usually make a batch Sunday/Monday night and we enjoy them throughout the week! We love having these Zucchini Muffins for breakfast (with a side of yogurt and fruit) or as an afternoon snack/sweet treat! Sometimes I will even serve them post dinner as "Dessert!"
I usually make a batch Sunday/Monday night and we enjoy them throughout the week! We love having these Zucchini Muffins for breakfast (with a side of yogurt and fruit) or as an afternoon snack/sweet treat! Sometimes I will even serve them post dinner as "Dessert!"
I usually make half of the batch into mini muffins which
make them the perfect size for Theodore’s little hands! Mix up a batch today and enjoy!
Zucchini Muffins
Makes 12 Regular Size Muffins or 24 Mini Muffins
Ingredients:
Dry -
1 1/2 Cups Whole Wheat Flour
1 Tablespoon Brown Sugar
1 Tablespoon Cinnamon
1/8 Teaspoon Ground Ginger
1 Teaspoon Baking Soda
Wet -
2 Tablespoons Coconut Oil Melted - Note I have also used Melted Butter, Canola Oil and Olive Oil all work well!
2 Tablespoons Unsweetened Almond Milk or Milk of choice
2 Large Egg Whites
1/3 Cup Honey/Maple Syrup - I use Maple Syrup now with Theodore
1/3 Cup Unsweetened Apple Sauce
2 Teaspoons Vanilla Extract
1/12 Cup Grated Zucchini (About 1 1/2 Medium Zucchini) Skin On
Other -
12 Paper Cupcake Liners (or Cooking Spray if not using cupcake liners)
Optional Mix Ins -
1/3 Cup Mini Chocolate Chips
1/3 Cup Raisins
1/3 Cup Shredded Coconut
Directions:
1- In a large bowl combine dry ingredients and whisk together until well combined. Set aside.
2- In a medium bowl whisk together melted coconut oil, almond milk/milk of choice, egg whites, honey/maple syrup, apple sauce, vanilla and zucchini until well combined.
3- Grab your dry ingredients and slowly pour your wet ingredients into your dry ingredients and stir until just combined. If using mix ins stir them in at this point.
4- Fill 12 muffin cups/24 mini muffin cups (that are lined or sprayed with cooking spray) 3/4 of the way full.
5- Bake muffins in a 350 degree oven for 20-22 minutes (12-15 min for mini muffins) or until muffin tops are golden brown and when a tooth pick inserted into the center of the muffins comes out clean.
2- In a medium bowl whisk together melted coconut oil, almond milk/milk of choice, egg whites, honey/maple syrup, apple sauce, vanilla and zucchini until well combined.
3- Grab your dry ingredients and slowly pour your wet ingredients into your dry ingredients and stir until just combined. If using mix ins stir them in at this point.
4- Fill 12 muffin cups/24 mini muffin cups (that are lined or sprayed with cooking spray) 3/4 of the way full.
5- Bake muffins in a 350 degree oven for 20-22 minutes (12-15 min for mini muffins) or until muffin tops are golden brown and when a tooth pick inserted into the center of the muffins comes out clean.
