Healthy Zucchini Muffins
Making healthy zucchini muffins isn’t very hard at all! You’re already most of the way to a healthy muffin by adding zucchini in the first place.
The next best step to take from there is deciding what kind of flour you’d like to use. If you want it to be a nice, moist muffin, consider whole wheat pastry flour. Otherwise, you can easily use all-purpose flour or whole wheat instead. There are even healthier options if you’re on a restricted diet.
After you’ve decided that, you may wish to consider adding in a few fresh or frozen fruits for extra taste and texture.
Ingredients Needed to Make Healthy Zucchini Muffins:
- Dozen-muffin pan
- Non-stick coating spray
- Mixing bowls
- 1 egg
- 1 shredded zucchini
- 1/2 cup local honey (great health benefits), or maple syrup
- 1/2 cup milk (I will use unsweetened coconut milk)
- 1/4 cup liquid (melted) coconut oil (olive oil is acceptable)
- 1/4 cup unsweet applesauce
- 1/3 cup rolled oats
- 1.75 cup pastry flour (less gluten than whole wheat flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
These measurements and ingredients can loosely be tweaked. For instance, many of the recipes I came across suggested using cinnamon. If you enjoy cinnamon, consider adding a teaspoon of that.
Healthy Zucchini Bread Preparation:
- Get out the muffin pan, coat it, and preheat the oven to 375°F.
- Mix together your flour, baking powder, baking soda, and salt.
- In another bowl, combine the egg, honey, coconut milk & oil, unsweet applesauce, and vanilla extract.
- Gently and slowly combine your liquid ingredients with the flour bowl ingredients.
- Stir the combination together until just barely mixed. The outcome will be affected otherwise.
- At this point, you may combine the zucchini and oats, still barely mixed.
- Spread the final mixture evenly into the muffin pan. Do not overfill each one, leave about 1/4 of the top of each cup exposed for rising.
- Cook for around 15-25 minutes. When you check them, if the toothpick comes out clean in each one, they’re done!
Let the muffins cool for a few minutes, or serve at room temperature. You may keep the leftovers at room temperature for around 3 days or freeze for a few weeks.