Zucchini Muffins

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 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.