Healthy Zucchini Bread Muffins
These Healthy Zucchini Bread Muffins are a great way to use up your extra zucchini, and it makes for a healthy veggie-packed snack! You get the classic taste of zucchini bread in a perfect muffin form.
Equipment
- 2 Large mixing bowls
- Measuring Cups
- Spatula
- Grater
- Muffin Tin
Ingredients
- 1 Cup Unbleached all-purpose flour
- 1/2 Cup Whole wheat flour
- 1/2 Cup Turbinado sugar
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/8 tsp Ground ginger
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Fine sea salt
- 1 1/2 Cups Grated zucchini 1 small zucchini
- 3/4 Cup Unsweetened almond milk
- 1 Large Egg
- 1/4 Cup Coconut oil melted and cooled slightly
- 1 1/2 tsp Vanilla extract
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, add all of the dry ingredients and combine thoroughly.
- Grate the zucchini, and add it to a bowl. Then add the almond milk, oil, egg, and vanilla. Combine everything with a spatula.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until it's smooth.
- Grease a muffin tin with baking spray or line it with paper liners.
- Fill the muffin tin equally, about 2/3 of the way full each.
- Bake the muffins in preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it should come out clean.
- Let cool for 10 minutes. Then remove from the tin and place on a wire rack or large plate.
Notes
- The recipe makes 12 regular sized muffins.
- Keep the muffins in a plastic container on the counter or in the fridge for up to 7 days.
- The muffins can be frozen for up to 3 months by placing them in two zip-top freezer bags. Defrost on the counter when you're ready to use them.
