Description
These Moist Healthy Zucchini Muffins are incredibly light, fluffy, and naturally sweet! Packed with fresh zucchini and warm spices like cinnamon and nutmeg, they make a comforting and delicious treat any time of day!
Ingredients
- 1 and ½ cups (180 g) whole wheat flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- 2 teaspoons (4 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ½ cup (120 ml) maple syrup
- ¼ cup (60 ml) unsweetened applesauce
- ⅓ cup (80 ml) coconut oil, melted
- 1 large egg
- 2 teaspoons (10 ml) vanilla extract
- 1 and ¼ cups (150 g) grated zucchini, excess liquid squeezed out (about 1 and a half medium zucchinis)
Instructions
- Get your oven hot to 350 degrees Fahrenheit.
- Place paper liners into a muffin tin or lightly spray the inside of each cup with cooking spray. Keep this ready.
- In a medium size bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir these dry things well.
- In a big bowl, combine the maple syrup, unsweetened applesauce, melted coconut oil, egg, and vanilla extract. Whisk until the mixture is smooth.
- Gradually add the mixed dry items into the wet ingredients. Mix gently until everything is just combined.
- Squeeze the shredded zucchini firmly to get rid of extra water.
- Gently fold the squeezed zucchini into the batter.
- Spoon the muffin batter evenly into the prepared muffin cups.
- Bake in the preheated oven for 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready.
- Let the muffins cool slightly before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 133
- Sugar: 9 g
- Sodium: 627 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 16 mg