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.
Yield:18 muffins 1x
Prep:15 minutesCook:18 minutesTotal:33 minutes
1cup whole wheat flour (I prefer white whole wheat flour variety.)
1/2cup unbleached all purpose flour (sub: white whole wheat flour)
3/4cup ground flaxseed
3/4cup old fashioned rolled oats
1cup 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
3/4cup milk (sub: plain almond, oat, or soy milk)
2 large eggs, beaten
1 teaspoon vanilla
1cup grated zucchini (about 1/2 a medium-sized zucchini)
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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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.