Get the recipe: Kid-Requested Healthy Zucchini Muffins (20-Minutes)
Looking for a fluffy, moist muffin that's naturally sweetened AND includes a veggie? Then, I've got you! These Healthy Zucchini Muffins are my oldest kiddos' number-one requested muffins of.all.time! They like to add white chocolate chips and craisins, while I'm more of a chocolate chip-adding girly, but who am I to stop them from living their best life?
Ingredients
- 1 3/4 cup flour (see notes below)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted butter or oil, olive oil, avocado oil, vegetable oil or coconut oil
- 1 tsp vanilla extract
- 1 1/2 cup grated zucchini (roughly 1 medium zucchini)
- 1/3 cup toppings - chocolate chips, chopped walnuts, white chocolate chips, etc. (optional)
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Shred: using a grater or food processor, grate the zucchini, and then using a paper towel or kitchen towel, press out any excess water. Set aside.
- Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir: In a large bowl, stir together the zucchini, maple syrup, butter/oil, eggs, and vanilla extract.
- Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add toppings, if using.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
Notes
Age: 9+ months
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes.
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months.
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
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