Description
Made with shredded zucchini, whole wheat flour and honey - these healthy Zucchini Muffins make a great breakfast, snack, or dessert! This easy muffin recipe is a great way to use those farmstand fresh zucchinis all summer long.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
Instructions
- Preheat oven to 375°F. Prepare a muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients (flours, baking powder, baking soda, salt, and cinnamon). Set aside.
- In a large bowl, mix together the rest of the ingredients, except the zucchini. (eggs, applesauce, vegetable oil, honey, brown sugar, buttermilk and vanilla extract).
- Stir the flour mixture into the wet ingredients mixture until just combined. Do not overmix.
- Gently fold in the shredded zucchini.
- Divid the mixture among the 12 muffin cups. They should each be about 3/4 full.
- Bake for 16-20 minutes, until golden and an inserted toothpick comes out clean.
- Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
Notes
If you don't have buttermilk, you can use regular milk. The buttermilk makes it just slightly more fluffy with a bit more flavor, but any milk will work in this recipe. To make them dairy-free, you can use your favorite non-dairy milk, like almond milk.
If you don't have honey, you can substitute with maple syrup.
Store at room temperature in an airtight container, or individually wrap and freeze.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 11.2 g
- Sodium: 169.2 mg
- Fat: 5.9 g
- Saturated Fat: 4.1 g
- Carbohydrates: 27.1 g
- Fiber: 1.6 g
- Protein: 3.7 g
- Cholesterol: 31.6 mg