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Healthy Zucchini Muffins
These healthier zucchini muffins are a great way to include some sneaky nutrition into a kid-favorite treat. Whole wheat flour, ground flaxseeds, oats, carrots, bananas, and, of course, zucchini are some of the star ingredients in these tasty muffins.
Ingredients
- 1 cup whole wheat flour (I prefer white whole wheat flour variety.)
- 1/2 cup unbleached all-purpose flour (sub: white whole wheat flour)
- 3/4 cup ground flaxseed
- 3/4 cup old-fashioned rolled oats
- 1 cup dark brown sugar (sub: coconut sugar for a healthier alternative)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup milk (sub: plain almond, oat, or soy milk)
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1 cup grated zucchini (about 1/2 a medium-sized zucchini)
- 1/2 cup grated carrots (about 1 medium-sized carrot)
- 1 large ripe banana, mashed (if using previously frozen banana, drain off any liquid first)
- Optional: 1 cup chopped walnuts or chocolate chips
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Instructions
Make It Now:
- Preheat oven to 350°F. Grease a 12-cup muffin tin* or line it with paper liners.
- In a large mixing bowl, mix together flours, flaxseed, oats, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl or a blender, blend together the milk, eggs, vanilla, grated zucchini, grated carrots, and mashed banana. (Tip: I often use my blender for this step, since it makes all the veggies and chunks “disappear” for picky eaters.)
- Pour liquid ingredients into dry ingredients and stir just until ingredients are combined. Stir in nuts or chocolate chips, if desired. Do not over mix.
- Fill greased muffin tins with 1/4 cup of the batter.
- Bake for 16-18 minutes for one batch at a time (or 18-20 minutes if baking two batches at the same time), until a toothpick inserted in the middle comes out clean. Note: Silicone pans will take a few minutes longer to bake.
- Let cool on a cooling rack for 5 minutes in the tin. Remove muffins and place on the cooling rack a bit longer or serve warm with butter or cream cheese.
*If you have two muffin tins, feel free to use both. Otherwise, you’ll have to bake the muffins in two batches.
Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and store for up to 3 months.
Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.
Notes/Tips
Dairy-Free Version: Use dairy-free milk, like plain almond milk. Omit the chocolate chips or use a dairy-free brand like Enjoy Life Chocolate Chips.
Gluten-Free Version: Substitute 1:1 Gluten Free Baking Flour from Bob’s Red Mill brand in for both flours. Use gluten-free oats.
For Less Sugar: Cut back sugar to 3/4 cup and don’t use chocolate chips.
Find it online: https://thrivinghomeblog.com/zucchini-flaxseed-muffins-2/