Healthy Zucchini Muffins
This healthy zucchini muffins recipe is made with whole wheat flour, it’s naturally sweetened with maple syrup, and it’s a delicious way to use up extra zucchini!
Prep 15 min · Cook 20 min · Total 35 min · Makes 12 muffins
Ingredients
- Salt
- Vanilla extract
- Baking powder
- Milk
- Baking soda
- Egg
- Cinnamon
- Flour
- Maple syrup
- Vanilla
- Coconut oil
- Zucchini
- Cooking spray
Directions
- Heat oven to 350°F.
- Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.
- Set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.
- Set aside.
- In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined.
- Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.)
- Stir in the zucchini and oats until just combined.
- Portion the batter evenly between 12 baking cups.
- Then sprinkle extra oats on top of each, if desired.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Transfer pan to a cooling rack, then serve the muffins warm.
- Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.